Chicken Kiev has always been one of my favourite meals. I therefore cannot explain why I haven’t actually had it since I moved to London. Since I’m trying to learn to cook and all, I figured I could actually try and make one from scratch.
Up until this week, I had been pretty proud of my developing cooking skills. My spaghetti bolognese and chilli con carne are awesome, even if I do say so myself. Okay, they are based on my mother’s recipe but I still managed to follow the thing pretty well. Also, I have made some better-than-average chicken curries.
This week however I have tried to take things to the next level and haven’t been quite so successful. My fried chicken was okay but had issues. I made houmous today and it was edible but I wouldn’t describe it as anything more than that. Likewise, my chicken kiev didn’t quite turned out as planned.
You are meant to make a pocket in the chicken in which you can stuff the garlic butter, before closing it up again. I watched a YouTube video and it seemed pretty simple but in practice I got it wrong. The cut I made was too vertical and, in the case of one breast, went through the other side a little bit. I therefore couldn’t close it up and, in the oven, the butter almost completely evaporated. I know a chicken kiev without butter kinda defeats but the point, but happily it still tasted basically the same. I guess the chicken had soaked up that lovely buttery, garlicy taste.
I served it on a bed of macaroni with grated cheese- because I couldn’t be bothered to make anything more complicated. The night before, however, I had made actual macaroni cheese- the way my mum makes it- with bacon bits, to go with the fried chicken that will go down as one of my less successful meals.
Ingredients (2 serving)
- 2 chicken breasts
- 1 egg
- 2 tbsp flour
- 1 slice of bread
- 1 garlic clove, peeled
- 75g butter
- 1-2 tbsp parsley
- Olive oil
- Heat the oven to 200°C.
- Allow the butter to soften and then mash it in with the crushed garlic clove and finely sliced parsley. Pop it in the fridge to harden.
- Toast the bread and then grind it into breadcrumbs in a food processor.
- Make a pocket in the chicken by slicing into the thickest part of each breast at the top and working the knife down. You should go horizontal and down. Don’t do what I did and accidentally go straight down.
- Stuff each breast with the garlic butter and close up the pocket.
- Beat the egg in a bowl and lay out two plates, one with the flour and another with the breadcrumbs.
- Dip and roll each chicken breast in turn into the flour, egg and the breadcrumbs, making sure they are covered.
- Place both chicken breasts into a baking dish and drizzle with a bit of olive oil. Pop them into the oven and allow to cook for 20-25 minutes, or until they are cooked through.