Chicken Kiev
MasterChef judge John Torode brings back a bistro classic - and the homemade version triumphs on taste and texture
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 25 mins
Cook 25 mins
Plus resting
- Mix the garlic butter ingredients and season with a little salt. Put on clingfilm and roll into a long log, about the width of a very fat thumb. Chill until firm.
- If the false fillet (the bit that looks like a mini-fillet) is still attached to the breast, slice it off and keep (pic 1). Lay the chicken breast flat on a board with the side that had the skin on downwards. Make a cut lengthways in from the edge (pic 2) then keep gently slicing until you have butterflied the breast (pic 3). Repeat with the other breasts.
- Divide the butter into 4 smaller logs. Put a log in the middle of each breast, then wrap the chicken around so it is still the same shape, but a little fatter in the middle. You can use the false fillet to help cover the join by pressing it down onto the butter before you pull the two sides together.
- Mix the beaten egg with a splash of milk and season well. Combine the flour and paprika on a large plate, then put the breadcrumbs on another. Roll each breast in the flour, then in the egg and then in the breadcrumbs. Put in the fridge for 20 minutes to set.
- Heat 1 cm depth of oil in a large frying pan (if you can't fit all the breasts in, cook 2 at a time). Gently cook the chicken for a few minutes until golden brown, then turn and colour the other side. Think about the way the chicken will be presented, and put the opposite side to the join down first, as once you start to turn the chicken, the breadcrumbs can get a bit messy.
- Take the chicken from the pan and put on a baking tray covered with baking parchment. Cook in a 190c/fan 170c/gas 5 oven for about 15 minutes, until crisp and golden. Serve with wilted spinach and green beans tossed with lemon zest.
John says...
'You need to do each stage carefully. The butter needs to be chilled properly so it stays inside the chicken. The breadcrumb layer needs to be thick enough that the chicken almost steams inside the crust. I fry the breasts then finish them off in the oven, and the result isn't greasy at all. You can play around with the flavourings too - try tarragon and wild mushrooms, or an Italian-style filling of basil and ricotta.'
Per serving
832 kcalories, protein 47.7g, carbohydrate 49.7g, fat 50.5 g, saturated fat 22.4g, fibre 1.9g, salt 1.7 g
Recipe from olive magazine, August 2010.
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http://www.bbcgoodfood.com/recipes/666648/
http://www.bbcgoodfood.com/recipes/666648/
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Ingredients
- 4 skinless chicken breasts with the wing bone attached (supremes), if possible
- 1 large egg , beaten
- 100g plain flour
- 1 tsp paprika
- 150g fresh white breadcrumbs
- vegetable oil , for frying
FOR THE GARLIC BUTTER
- 150g butter , softened
- 2 large garlic cloves , crushed
- ½ lemon , zested, plus 2 tsp juice
- handful flat-leaf parsley , finely chopped
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 25 mins
Cook 25 mins
Plus restingIngredients
- 4 skinless chicken breasts with the wing bone attached (supremes), if possible
- 1 large egg , beaten
- 100g plain flour
- 1 tsp paprika
- 150g fresh white breadcrumbs
- vegetable oil , for frying
FOR THE GARLIC BUTTER
- 150g butter , softened
- 2 large garlic cloves , crushed
- ½ lemon , zested, plus 2 tsp juice
- handful flat-leaf parsley , finely chopped
Per serving
832 kcalories, protein 47.7g, carbohydrate 49.7g, fat 50.5 g, saturated fat 22.4g, fibre 1.9g, salt 1.7 g
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