Chicken Kiev (Kyiv)

Credit and permission to share: Kevin.

Chicken Kiev (or Kyiv) was a dish I remember mainly seeing every day in the pub restaurant I worked at – bought in frozen and deep fried.  Immensely popular along with spin off versions including turkey.

Now you see them everywhere from cheap versions to high end which can be cooked quickly.

The trick is to keep the butter in until you cut into it when cooked and served.

You will need:

4 skinless chicken breasts

125g softened salted butter

10g flat leaf parsley, chopped

4 cloves garlic, chopped or grated

Zest of 1 lemon

Salt and white pepper to taste

125g flour

2 eggs, beaten

200g panko breadcrumbs

6-8 tbsp vegetable oil

Mix the butter, parsley, garlic, juiced and zested lemon and pepper in a bowl, mix well.  Make a log with the butter in some grease proof paper or foil and place in the freezer for 30 minutes – a great tip is to make this in bulk and you have garlic butter on demand from the freezer.

Cut the butter in to 4 equal sized slices.

Cut a slit horizontally along the length of the chicken.

Add the butter in the centre of the chicken where you cut the slit.

In three separate bowls add the flour, beaten eggs, breadcrumbs.

Coat the chicken in the flour, then the egg, then the breadcrumbs.  Repeat the process with the egg and breadcrumbs if necessary to coat the chicken.

Heat the oil in a frying pan, gently cook until golden on both sides.

Remove from the pan and cook in the oven (or air fryer – check specific settings) on 180c for 15 to 20 minutes or until cooked.

Serve with rice, lime pickle and salad.