Easy Homemade Kievs
Kievs have never been easier. This quick and simple family favourite will be sure to put a smile on your face. Packed full of flavour and perfect for your next dinner party, your guests will be asking for seconds.
- 50g butter, softened
- 2 tbsp finely chopped parsley
- 2 garlic cloves, finely grated
- 2 large chicken breasts
- 50g plain flour
- 2 eggs, beaten
- 100g breadcrumbs
- In a small bowl mix together the butter, parsley and garlic with a good pinch of salt. Shape into a log then refrigerate for 20 minutes to firm up.
- Make an incision into each chicken breast across the centre, making sure you don’t cut all the way through- you just want to make a pocket to fit the butter inside.
- Once the butter has chilled, cut into rounds and stuff inside each breast, trying to enclose as neatly as possible. Dip each breast into a shallow bowl filled with the flour, then into another bowl filled with the egg, and finally into a third bowl filled with the breadcrumbs. Repeat the process again- this will make a double seal to ensure the butter doesn’t leak out when cooking and also make it extra crispy. Place in the fridge to chill for 30 minutes.
- Preheat the oven to 160c
- When ready to cook, heat a frying pan with a shallow layer of vegetable oil over a medium heat. Cook the kievs for a couple of minutes per side or until nicely golden all over before transferring to a baking tray and baking for 20 minutes.
- Serve right away.