We've probably all had those store-bought Chicken Kievs; the processed mounds of chicken meat with a reservoir of garlic butter in the centre. Pretty tasteless. Here is how you make them for yourself from scratch. I'll start with how to make the garlic butter, which can be used for garlic breads or steaks or to flavour any other dish you're cooking. Then I'll show you how to make the chicken kievs themselves. I'll leave the quantities out because the amount of ingredients vary so widely. I served them with spicy potato wedges which can be used as a sidedish to any meal and are a cheap and healthy alternative to the frozen wedges you buy in the shops.
250g Salted Butter
6 Cloves Garlic (or more if you want a stronger taste)
2 Tsp Mixed Herbs (Parsley, Oregano, Basil etc)
Chicken Breast Fillets
Salt & Pepper
Spiced Potato Wedges
1 tbsp Olive Oil
Salt & Pepper
- To make the Garlic Butter. Simply soften/melt the butter and add the garlic cloves and herbs. Blitz in a food processor and pour into a container to set.
- For the Chicken Kiev, cut a pocket into the side of the chicken breast. Be careful not to cut through to the other side
- Have three bowls ready; one with flour, one with beaten egg & the final one with breadcrumbs. Season the flour with salt & pepper.
- Place a spoonful of the garlic butter in the pocket made in the chicken. Dip the breast in flour, then the egg & finally the breadcrumbs, making sure it is completely coated at each stage.
- You can either deep fry the chicken breast until dark brown, or, for a healthier alternative, you can brown on both sides in a frying pan before placing in an oven to bake.
- For the wedges, chop the potatoes into wedge shapes & place in a bowl. Add the olive oil and herbs to taste (I like spicy food so I added a lot of paprika & chilli). Mix thouroughly and spread out on a baking tray. Cook in oven until crispy.