Chicken Kiev

Method

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1. Beat the butter with the garlic, herbs, lemon juice, salt and pepper. Roll it into a log in cling film and freeze until rock hard, at least 2 hours.

   Mark done

2. Cut a deep horizontal pocket into the thickest side of each chicken breast, without cutting through.

   Mark done

3. Open the pocket and gently pound the flesh inside between cling film to enlarge it, keeping the walls intact.

   Mark done

4. Cut the frozen butter into 4 batons and push one deep into each pocket.

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5. Fold the chicken firmly around the butter and press the opening closed. Chill 30 minutes.

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6. Season the flour, mix the breadcrumbs with the garlic powder and salt, and set out three dishes: flour, egg, breadcrumbs.

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7. Coat each breast in flour, then egg, then breadcrumbs. Then repeat the egg and breadcrumb stages a second time, sealing every seam.

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8. Chill the finished parcels for at least 1 hour, or freeze for 30 minutes.

   Mark done Start 30 min timer

9. Heat the oil to 170°C / 340°F. Fry two at a time for 7 to 8 minutes, turning, until deep golden.

   Mark done Start 7 min timer

10. Transfer to a rack in a 190°C / 375°F oven for 10 minutes until the centre reads 74°C / 165°F. Rest 3 minutes and serve at once with lemon.

    Mark done Start 10 min timer

Chef’s Tips

• Frozen butter, double breadcrumbs, and a proper chill. Skip any one and the butter escapes.
• Fry then finish in the oven. Frying alone either burns the crumb or leaves the chicken raw.
• Warn people to cut into it over the plate. The butter comes out with some enthusiasm.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Buttered new potatoes and peas
• A crisp green salad
• A dry white such as Sauvignon Blanc

Storage & Reheating

Uncooked breaded parcels freeze 2 months; cook from frozen at 170°C for 10 minutes then 20 in the oven.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.