On 1st November 2014, This was Dinner…
I’ve wanted to make a chicken kiev for such a long time. We all remember them being on pub menus and I actually had a really good one in a hotel restaurant near Maidstone last year but the ones I really remember are those mini kievs which either destroyed the inside of your mouth or lost all of the garlicky goodness and just became a dry husk!
These are a bit of an amalgamation of Jamie Oliver’s and Tom Kerridge’s, I have the Jamie recipe from Comfort Foods but as timing goes, I was watching Tom Kerridges Best Ever Dishes from Friday night just before cooking this. Here’s what we did:
- fry some pieces of smoked streaky bacon and finely chop
- bash up some cornflakes until fine
- leave half a block of unsalted butter at room temperature
- finely chop some parsley
- finely chop a few garlic cloves
- whisk an egg
- preheat the oven to 180ºc (fan)
- get oil, chicken breasts, cornflour, lemon, baby spinach, cayenne & seasoning ready
Mix the butter, garlic, parsley and a pinch of cayenne well. Add the finely chopped bacon.
Carefully insert a small sharp knife into the thick end of the breasts and gently turn the knife to create the hole for your garlic butter. Gently pipe the butter into this hole.
Cover the chicken with seasoned cornflour, removing the excess. Dip in the egg then dip into the cornflakes and cover well. Leave them to chill in the fridge for about 20 minutes.
Heat the pan you used to cook the bacon, adding a little oil if required. Cook the chicken on each side for two minutes then transfer to a baking tray and cook for about 20 minutes.
We served ours on a bed of baby spinach with mashed potatoes. We did lose a little of the butter in the cooking process (I’m sure Jamie and Tom don’t) but I just drizzled it over the chicken and potatoes.
Give it a squeeze of lemon.