Modern-day Chicken Kiev

Serving 4 people

55 min


  • butter 50g butter, softened
  • dry breadcrumbs 200g fine, dry breadcrumbs
  • eggs 3 eggs, beaten
  • fresh parsley small handful parsley, leaves finely chopped
  • garlic clove 1 garlic clove, crushed
  • lemon juice tablespoon lemon juice
  • lemon wedges lemon wedges and watercress, to serve
  • plain flour 100g plain flour
  • skinless boneless chicken breasts 4 skinless, boneless chicken breasts, with the mini fillets atatched
  • tarragon 2 sprigs tarragon, leaves finely chopped
  • vegetable oil sunflower oil or vegetable oil, for frying
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How to make it

  1. To make the butter, tip all the ingredientsinto a bowl and season generously withpepper and a little salt. Beat until completelycombined then tip onto a sheet of cling filmand roll into a log. Refrigerate until hard.Can be made up to 3 days in advanceor frozen for up to 1 month.One breast at a time, lay them smooth-sidedown and remove the mini fillet. Make anincision down the middle of the fillet halfway into it to make a pocket; it is essentialthat you don’t cut all the way through themeat. Lay a piece of cling film over the breastand, using a meat mallet or rolling pin,flatten it out slightly. On another part ofthe board bat out the mini fillet slightly.Divide the butter into four and squash intoflattish discs. Stuff each of the pockets thatyou made with a disc of butter. Cover eachwith the mini fillet and fold the sides of thebreast over it. Set aside.Tip the flour, eggs and breadcrumbs intoseparate shallow containers. Workingmethodically, completely coat each breast inflour, then egg, then breadcrumbs, then dipback into the egg and finally again in thebreadcrumbs. Set aside. The chicken can beprepared the day before and left in the fridgeor frozen for up to 1 month – defrostcompletely before cooking.To cook, heat oven to 200C/fan 180C/gas
  2. Heat a decent layer of oil in a large frying panand, once hot, turn the heat down tomedium. Fry the Kievs for 2-3 mins on eachside until dark golden. Lift them onto kitchenpaper to absorb any excess oil then transferto a roasting tin. Cook in the oven for 20 minsor until the Kievs feels firm when prodded atthe widest part.
  3. Serve immediately with thelemon wedges and watercress, plus yourfavourite retro side dish – Russian salad isgood.