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Chicken Kievs

This family favourite is making a comeback, so keep a few portions in your freezer for a quick midweek meal

  • Prep: 20 mins
    Cook: 40 mins
  • Makes 8
  • Easy
  • Makes 8
  • Easy
  • Calories 549
  • Carbohydrates 31
  • Saturated Fat 17
  • Sugar 2
  • Protein 30
  • Fat 35
  • Fibre 2
  • Salt 1.02

Nutrition per serving

  • Calories 549
  • Carbohydrates 31
  • Saturated Fat 17
  • Sugar 2
  • Protein 30
  • Fat 35
  • Fibre 2
  • Salt 1.02

Ingredients

  • 8 skinless, boneless chicken fillets
  • 225g dried breadcrumbs
  • 75g parmesan, grated
  • 5 eggs, beaten
  • 100g plain flour
  • pinch paprika
  • 4 tbsp sunflower or vegetable oil, for frying
  • 4 garlic cloves, crushed
  • 2 tbsp finely chopped parsley
  • 200g butter, softened
  • juice ½ lemon

Tip

Tips for freezing
Freeze each Kiev on a flat baking sheet until firm, then wrap well in cling film or transfer to a freezer bag for up to 3 months. Always freeze on the day that you make them. For best results, cook from frozen. Simply put them on a baking tray and cook in a pre-heated oven at 180C/ 160C fan/gas 4 for 45-50 mins, turning halfway through.

Making it different
Use a different flavoured butter - try 2 tsp dried oregano instead of parsley, or type 'flavoured butter' into the recipe search box. Kids will love a combination of finely diced ham and grated cheddar instead of butter. Or flavour the breadcrumbs with a pinch of chilli flakes for a spicy twist.

Method

  1. Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to 3 days in advance. When firm, slice each into 8 even pieces.

  2. Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push 2 discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.

  3. Mix the breadcrumbs and Parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now – see tips, below.

  4. To cook, heat oven to 180C/160C fan/ gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the Kievs for 2-3 mins each side until golden – you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.