- 8 skinless, boneless chicken fillets
- 225g dried breadcrumbs
- 75g parmesan, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 5 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 100g plain flour
- pinch paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 4 tbsp sunflower or vegetable oil, for frying
For the garlic butter
- 4 garlic cloves, crushed
- 2 tbsp finely chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 200g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to 3 days in advance. When firm, slice each into 8 even pieces.
Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push 2 discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
Mix the breadcrumbs and Parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now – see tips, below.
To cook, heat oven to 180C/160C fan/ gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the Kievs for 2-3 mins each side until golden – you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
Tips for freezingFreeze each Kiev on a flat baking sheet until firm, then wrap well in cling film or transfer to a freezer bag for up to 3 months. Always freeze on the day that you make them. For best results, cook from frozen. Simply put them on a baking tray and cook in a pre-heated oven at 180C/ 160C fan/gas 4 for 45-50 mins, turning halfway through.
Making it differentUse a different flavoured butter - try 2 tsp dried oregano instead of parsley, or type 'flavoured butter' into the recipe search box. Kids will love a combination of finely diced ham and grated cheddar instead of butter. Or flavour the breadcrumbs with a pinch of chilli flakes for a spicy twist.