Sometimes I feel that chicken recipes can be a bit on the boring side, maybe because it is such a staple in my diet or at least it used to be. When I was younger I ate so much chicken that I don’t feel for it anymore but this chicken kiev recipe has revitalised my love for chicken, reminding me of all the great things about chicken cooked well – its tenderness, tasty, quick cooking time. Chicken takes on flavours really well, it is willing to be subservient to all your seasonings for the greater good of a delicious meal.
Chicken Kiev
My sister was the first person that introduced me to Chicken Kiev, albeit a microwavable one from Marks & Spencer, but anyone who knows M&S foods, knows that their ready-made meals are not the norm because they are surprisingly delicious. Chicken kiev’s are a great family meal because children will appreciate the surprise in the middle when they cut into a moist chicken breast to find an outpour of garlic buttery goodness. Serve this chicken with my mashed potatoes and it is sure to be an amazing meal!
Begin by making the butter.
Butter, Garlic & Parsley
Butter, Garlic & Parsley
Butter, Garlic & Parsley
Rolled Butter, Garlic & Parsley
First take the chicken breasts out of the freezer and carefully poke a long, sharp ended knife into the thick end and create a narrow cavity almost the entire length of the breast but not all the way through.
Stuff chicken breast
Once the butter has fully rehardened, remove from the freezer and unroll from cling film before cutting into quarters, lengthways. Stuff the chicken breast with butter and coat the chicken in breadcrumbs before baking.
Chicken Kiev
Chicken Kiev
Chicken Kiev
Live, Love, Eat!
April x
- 4 large skinless/boneless chicken breasts
- 150 g butter, softened
- 1 tablespoon parsley, finely chopped
- 1 teaspoon minced garlic
- 1 egg, beaten
- ½ cup breadcrumbs
- salt and pepper
- Preheat oven to 375°F
- In a bowl, thoroughly mix the softened butter, garlic, parsley with a pinch of salt and pepper. Roll out a large piece of cling film and spoon the garlic butter on it before rolling it up into a cylindrical shape roughly the same length of your chicken breasts. Place in freezer along with the chicken breasts in the freezer for 15-20 minutes.
- First take the chicken breasts out of the freezer and carefully poke a long, sharp ended knife into the thick end and create a narrow cavity almost the entire length of the breast but not all the way through.
- Once the butter has fully rehardened, remove from the freezer and unroll from cling film before cutting into quarters, lengthways. Take each length of butter and push into each chicken breast cavity. Then dredge the chicken in the beaten egg before coating well in breadcrumbs.
- Place in on a baking tray and place in the oven for 20 minutes.
- Serve with love and enjoy!
