Chicken Kiev

Chicken Kiev is a delicious way of eating chicken breasts.  It is full of the garlic butter flavour and remains succulent.  The secret is to ensure it is well coated with the egg and breadcrumbs so that the melted garlic butter does not escape during the cooking.

Preparation Time: 20 Mins

Cooking Time: 20 Mins

Total Time: 40 Mins

Ingredients

For 4 servings…

4 rashers          Bacon  - streaky, smoked        

                      Olive oil    

4                    Chicken supremes    

3 tbs               Flour  - plain

2                    Eggs  - beaten        

150 gms          Breadcrumbs  - fresh 

                      Pepper      

                      Salt          

For the butter

4 cloves           Garlic       

2 tbs               Parsley  - chopped    

4 knobs           Butter  - at room temperature  

1 pinch            Cayenne    

Method

Fry the bacon on a medium heat with a tiny drizzle of olive oil until golden and crisp. Remove it and reserve.

To prepare the butter “stuffing”…

Mix the garlic and parsley into the softened butter with the cayenne.  Firm up in the fridge.

To stuff the chicken breasts…

Cut a slit along a breast from nearly one end to nearly the other and open up to make a pocket.  Cut the chilled butter into four and push one piece into the pocket, then crumble in a rasher of crispy bacon.  Fold the chicken, completely covering the butter.  Repeat with the 3 remaining breasts.

To cook the chicken…

Preheat an oven to 180°C.

Place the flour in a bowl, whisk the eggs in another and put the breadcrumbs and a pinch of seasoning into a third.  Evenly coat each chicken breast in flour, then with beaten egg - letting any excess drip off – and, finally, turn them in the breadcrumbs - patting them on until evenly coated.

Shallow-fry the chicken breasts in 2 cm of oil on a medium to high heat for two of minutes on each side - or until lightly golden.  Then transfer them to a baking tray and bake in the oven for 10 minutes.

Serve.

Wine recommendations

Can be white or red.

Conventional

     Burgundy blanc

Interesting

     Brouilly

     Côtes de Gascogne rouge

     Riesling

     Vouvray sec

Special

     Beaune

     Santenay blanc