Modern-day chicken Kiev
Reduce the calorie count - and guilt factor - of the classic Kiev with this shallow-fried version
Difficulty and servings
Serves 4
Easily doubled
Preparation and cooking times
Cook 25 mins
30 mins plus chilling
Can be made frozen for up to 1 month.
- 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.
- 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.
- 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.
- 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.
- 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, sugar 2g, salt 1.47 g
Recipe from Good Food magazine, October 2007.
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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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ratings
Difficulty and servings
Serves 4
Easily doubled
Preparation and cooking times
Cook 25 mins
30 mins plus chilling
Can be made frozen for up to 1 month.
Bursting with flavour
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, sugar 2g, salt 1.47 g
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10 April 2013
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