Homemade Chicken Kiev. Retro.

Chicken Kiev, mashed potato and broccoli takes me back to my childhood.  Meals around the kitchen table once homework was over and school uniform discarded.    

There is something completely delicious and timeless about the retro chicken kiev  - a garlic-y, parsley butter oozing out of a breaded chicken breast.  I reckon that there is nothing more gobble-ble when feeling tired and hungry.  As ever my recipe is as easy as pie to make and doesn’t require any fancy ingredients, just the will the get up close and personal with a chicken breast…

Ingredients (serves 2)

4 fat garlic cloves, finely chopped

a large handful of curly parsley, finely chopped

2 large skinless chicken breasts, free range of course

60 g butter, salted is perfect

2 large handfuls breadcrumbs, I used frozen ones straight from the freezer

1 egg, beaten

2 large handfuls of flour

salt and black pepper

oil for greasing a tray

Method

1. Heat the oven to 180C.

2. Mix together the garlic, parsley, butter and seasoning.

3. Make a small (1-2cm) incision in one side of each chicken breast.  Go all the way into the middle of the breast then waggle the knife to either side.  You are aiming for a large cut throughout the length of the breast with only a tiny entry point (to stop the butter falling out as it cooks).

4. Carefully push the butter mixture into each chicken breast, making sure you fill up the breast as much as possible but don’t widen the entry point.

5. Now gently roll each breast first in flour, then in egg and finally in the breadcrumbs. 

Place on an oiled baking tray and pop in the oven for 30 minutes, or until the chicken is cooked and the breadcrumbs crisp and golden.

Serve hot with broccoli and mashed potato.  Yum yum yum.