Chicken Kiev was invented in the Moscow Merchants' Club in the early 20th century and gained its name because it was cooked in the Ukrainian style.
- 4 x 175g chicken breasts, skin removed
- Garlic to taste, finely chopped
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh chives
- 230g softish butter
- 2 tablespoons plain flour
- 1 egg, beaten
- 12 tablespoons fresh breadcrumbs
- Olive oil, for frying
- Preheat the oven to 204° C (400° F - Gas 6)
- Slice a piece out of the centre of the chicken breast to make a pocket using a sharp knife.
- Place the garlic, salt and pepper, chives and butter into a bowl and mix well.
- Stuff this mixture into the pocket in the chicken breasts.
- Dredge the chicken breasts in the flour, then dip into the beaten egg, then the breadcrumbs to coat completely.
- Heat the oil in frying pan and fry the chicken breasts on all sides for a few minutes until lightly browned.
- Transfer to a baking tray and bake for 20 minutes or until golden-brown and completely cooked.
- Based on a recipe by Simon Rimmer
- Gingery chicken Kiev
- Spicy chicken Kiev
- Get chicken pieces the economical way, joint the chicken yourself
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