Modern-day chicken Kiev

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1. To make the butter, tip all the ingredients into a bowl and season generously with pepper and a little salt. Beat until completely combined then tip onto a sheet of cling film and roll into a log. Refrigerate until hard. Can be made up to 3 days in advance or frozen for up to 1 month.
2. One breast at a time, lay them smooth-side down and remove the mini fillet. Make an incision down the middle of the fillet half way into it to make a pocket; it is essential that you don't cut all the way through the meat. Lay a piece of cling film over the breast and, using a meat mallet or rolling pin, flatten it out slightly. On another part of the board bat out the mini fillet slightly.
3. Divide the butter into four and squash into flattish discs. Stuff each of the pockets that you made with a disc of butter. Cover each with the mini fillet and fold the sides of the breast over it. Set aside.
4. Tip the flour, eggs and breadcrumbs into separate shallow containers. Working methodically, completely coat each breast in flour, then egg, then breadcrumbs, then dip back into the egg and finally again in the breadcrumbs. Set aside. The chicken can be prepared the day before and left in the fridge or frozen for up to 1 month - defrost completely before cooking.
5. To cook, heat oven to 200C/fan 180C/gas 6. Heat a decent layer of oil in a large frying pan and, once hot, turn the heat down to medium. Fry the Kievs for 2-3 mins on each side until dark golden. Lift them onto kitchen paper to absorb any excess oil then transfer to a roasting tin. Cook in the oven for 20 mins or until the Kievs feels firm when prodded at the widest part. Serve immediately with the lemon wedges and watercress, plus your favourite retro side dish - Russian salad is good.

Per serving

696 kcalories, protein 40g, carbohydrate 59g, fat 35 g, saturated fat 11g, fibre 2g, salt 1.47 g

Latest comments and suggestions

• Madstuff

  05 February 2008

  Madstuff rated and commented on this recipe

  

  Quick, easy and tasted great!!

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• .:~carol~:.

  17 February 2008

  .:~carol~:. commented on this recipe

  I have made this a few times now and every time I make it the garlic butter leaks out of the chicken, so I make extra butter and just before I serve it I add the extra butter.

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• meldrew

  26 March 2008

  meldrew commented on this recipe

  Mouth watering brillant

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• Petra

  01 April 2008

  Petra rated this recipe

  

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• Misti

  22 May 2008

  Misti commented on this recipe

  I can't explain how pleasing it was to make these from scratch! I used Japanese Panko breadcrumbs for the coating.

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• Jo

  28 May 2008

  Jo rated and commented on this recipe

  

  great every time, having eaten these as kids from the shop we now always make them from scratch. And don't be put off by the "keen cook" bit, the recipe is easy to follow

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• Penrithwhite

  19 November 2008

  Penrithwhite rated this recipe

  

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• mama fish

  01 February 2009

  mama fish rated and commented on this recipe

  

  Found it a bit fiddly & very messy to make. Couldn't believe that they would hold together & seal but the double coating & dipping of the chicken before pan frying & sealing really did work. Made them a few hours ahead of the dinner party (which gave me time to sort the mess out) popped them in the oven when we were ready to eat & they came out perfect. Lovely fresh & tasty.

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• gemprimmer

  11 February 2009

  gemprimmer rated and commented on this recipe

  

  Made these for dinner during the week. They were lovely! An easy recipe to follow, not the quickest but the effort is well worth it. I think you could do the same but have a cheesy ham filling instead.

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• Jo

  11 February 2009

  Jo commented on this recipe

  Hi, due to an egg allergy in the family I made without the egg and breadcrumbs. I made the butter wapped it in foil although I made it flat 1 for each chicken breast and popped in the fridge for an hour to harden. I cut the pocket for the chicken flattened and filled with the butter putting on the mini fillet, then fryed in 6tbsp of light olive oil on medium heat being very careful when turning it over, until just lightly brown. Then transfered it all including the oil and juces to a baking tray and cooked in the oven until done. Served ours with oven chips and mushy peas :0) tasted fantastic even if I do say so myself. And it is quite easy and not realy messy if you get everything prepared ready first. ENJOY

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• Jo

  11 February 2009

  Jo rated and commented on this recipe

  

  Also forgot to rate

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• Grace

  15 March 2009

  Grace rated and commented on this recipe

  

  696 is REDUCED calories?

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• Del

  09 June 2009

  Del rated and commented on this recipe

  

  Nice. Tasty. Slightly messy but not difficult. Probably wouldn't make them again however. I'd also recommend that you buy smallish chicken breasts as once bashed out and rolled up, they are rather on the large side.

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• Michelle, Milan

  26 June 2009

  Michelle, Milan rated and commented on this recipe

  

  Made these two days ago, abit fiddly but the end result was very nice indeed. added sesame seeds to the breadcrumbs. I also used a piping bag to add butter mixture into meat. A big thumbs up from the whole family and that's the important thing!

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• stir the pasta

  02 November 2009

  stir the pasta rated and commented on this recipe

  

  Delicious, and quite easy to do too.

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Ingredients

• 4 skinless, boneless chicken breasts , with the mini fillets atatched
• 100g plain flour
• 3 eggs , beaten
• 200g fine, dry breadcrumbs
• sunflower oil or vegetable oil, for frying
• lemon wedges and watercress, to serve

FOR THE BUTTER

• 1 garlic clove , crushed
• small handful parsley , leaves finely chopped
• 2 sprigs tarragon , leaves finely chopped
• 50g butter , softened
• squeeze lemon juice

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Cook 25 mins

Can be made frozen for up to 1 month.

Ingredients

• 4 skinless, boneless chicken breasts , with the mini fillets atatched
• 100g plain flour
• 3 eggs , beaten
• 200g fine, dry breadcrumbs
• sunflower oil or vegetable oil, for frying
• lemon wedges and watercress, to serve

FOR THE BUTTER

• 1 garlic clove , crushed
• small handful parsley , leaves finely chopped
• 2 sprigs tarragon , leaves finely chopped
• 50g butter , softened
• squeeze lemon juice

Per serving

696 kcalories, protein 40g, carbohydrate 59g, fat 35 g, saturated fat 11g, fibre 2g, salt 1.47 g

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