It may be kitsch but everyone loves a good kiev. Make sure yours are free from added preservatives by making them from scratch with this simple how to guide.
1. Cut off the mini fillet from each chicken breast. That’s the little 'mini fillet' bit attached to the back.
Cut each breast diagonally through the middle to make two smaller fillets. You can use whole breasts but they’ll take longer to cook so you’ll be less likely to undercook smaller ones.
Make a cut through the widest part of the breast to make a long pocket through each section of chicken.
2. Make up some garlic butter, or any other filling you like. Soft cheese and herbs makes a nice filling too. Shape the filling into little sausages and pack them into the holes you’ve made.
Don’t fill the holes quite full, leave a gap so the chicken meets flesh to flesh at the top. Cut a piece of the mini fillet and use this to make a plug or lid. This’ll seal your kiev when it cooks.
3. Dip each chicken breast in some flour seasoned with a bit of salt and pepper.
4. Next dip each one into some beaten egg.
5. Finally roll the chicken in breadcrumbs. Keep one hand for breadcrumbing and use the other hand for flouring and dipping in egg. This’ll stop you getting your fingers breadcrumbed and the kiev getting lumpy.
You can dip the cut end into the egg again, and into some more breadcrumbs so it's very well-sealed.
6. Heat a fryer or deep heavy-based saucepan of oil to 170◦C. Deep-fry the chicken kievs for 5-6 minutes for small kievs, or until piping hot all the way through.
For kievs made with whole breasts, it is easier to brown them in a pan with a bit of oil first, then place on a baking tray and bake at 200◦C/gas mark 6 for 15-20 minutes depending on size. Again, they must be piping hot all the way through.
You can test the heat by inserting a metal skewer into the thickest part and holding for 10 seconds. Pull it out and touch it against your wrist. If it’s burning hot the chicken is cooked in the middle. Use a meat thermometer though if you’re not sure.
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