Chicken Kiev
Recipe
This chicken Kiev recipe is a perfect dish for the busy host or hostess as it can be fully assembled up to 24 hours in advance and refrigerated until ready to cook. Alternatively it can be frozen several weeks in advance.
Although my recipe is flavored quite generously with garlic, this can be omitted if you prefer. You will also find that the use of fresh breadcrumbs as opposed to the dry packet variety gives a far superior result.
Gourmet food........the EASY way!
Chicken Kiev
INGREDIENTS
SERVES 4
4 x 6oz/175g skinless chicken breasts
3 cloves garlic minced or finely chopped
juice ½ lemon
1 tbsp chopped fresh parsley
8oz/230g butter, slightly softened
3 tbsp plain flour
1 egg, beaten
10-12 tbsp fresh breadcrumbs
2 tbsp Parmesan, freshly grated
salt & freshly ground black pepper
3-4 tbsp olive oil for frying
METHOD
- Preheat the oven to 400°F/200°C/gas mark 6.
- In a mixing bowl, beat together the butter, garlic, lemon and parsley until well combined. Season with freshly ground black pepper.
- Using a sharp knife, horizontally cut a pocket into each chicken breast. Cut away any fat.
- Spoon the garlic butter into each of the chicken pockets.
- Take 3 bowls and in the first, beat the egg. Next in another bowl, add the flour and season with salt & freshly milled black pepper. Then in the third, mix together the breadcrumbs and Parmesan.
- Now dip each chicken breast firstly into the egg, then the flour and finally the breadcrumbs making sure that all of the surface is coated. Place the chicken breasts on a plate and refrigerate for at least 30 minutes (if preparing further ahead of time, cover the breaded chicken in cling wrap).
- When ready to cook, heat the oil in a frying pan until medium hot. Add the chicken breasts and cook for around 2 to 3 minutes on each side until golden-brown. Transfer the chicken breasts to a baking tray and bake in the preheated oven for approximately 15 to 20 minutes until cooked through.
- Drain the chicken Kievs on absorbent kitchen paper and they are now ready to serve.
As much as I love this chicken Kiev recipe, another favorite of mine is Chicken Cordon Bleu. For this cut the pockets in the chicken a little deeper and longer. Then simply omit the garlic butter and substitute a slice of smoked ham and a slice of Swiss cheese......absolutely delicious!
To go from my Chicken Kiev Recipe to my
Chicken Parmesan Recipe
CLICK HERE
Historical Note!
This famous chicken Kiev recipe is not of Ukrainian origin as the name Kiev the national capital, would imply. The Russian food historian
V. Pokhlyobkin claimed that Chicken Kiev was invented in the Moscow Merchants' Club in the early 20th century and was renamed Chicken Kiev (kotleta po-kievski) in one of the Soviet restaurants in later years.
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