Chicken Kiev

By Peggie

A gorgeous golden crust hiding perfectly cooked chicken and a centre of hot lemon and garlic butter. it is a really simple thing to put together. Follow each step carefully to get the most amazing result.

Ingredients

• 4 skinless chicken breasts, preferably with wing bone attached
• 1 large egg, beaten
• 100 g plain flour
• 1 teaspoon paprika
• milk
• 150 g fresh white breadcrumbs
• vegetable oil, for frying
• 150 g unsalted butter, softened
• 2 large garlic cloves, pressed through a garlic press
• zest of 1 lemon
• 2 teaspoons lemon juice
• handful fresh parsley, finely chopped
• coarse sea salt
• freshly ground black pepper

Preparation

Step 1

In a large bowl, mix butter, garlic, parsley, lemon zest and lemon juice until well combined. Season with little salt and black pepper. Place mixture on a plastic wrap and roll into a long log, about the width of a very fat thumb. Once shaped chill in the refrigerator until firm.
If the bit of chicken that looks like mini fillet is still attached to the breast, slice it off and keep. Lay the chicken breast flat on board with the side that had the skin on downwards. Make a cut lengthways in from the edge then keep gently slicing until the breast is butterflied. Repeat with all the breasts.

Divide the butter into 4 smaller logs. Put a log of butter in the middle of each breast, the wrap the chicken around so it is still the same shape, but a little fatter in the middle. Mini fillet can be used to help cover the join by pressing it down onto the butter before the two sides are pulled together.

Mix the beaten egg with a splash of milk and season well with salt and black pepper. In a large plate combine the flour and paprika. Place the breadcrumbs on another plate. Roll each breast in the flour, then in the eggs mixture and then in the breadcrumbs. The layer of breadcrumbs needs to be thick enough that the chicken almost steams inside the crust. Put coated breasts into the fridge and allow to set for about 20 minutes.
Heat 1cm on vegetable oil in a large frying pan. If you drop breadcrumb in the oil and it starts sizzling and it gets golden in 30 seconds, oil is hot enough. Gently place chicken breasts in the oil and cook for few minutes, until golden brown. Then turn the breasts and golden the other side. Think about the way the chicken will be presented, and put the opposite side to the join down first, as once you start to turn the chicken, the breadcrumbs can get a bit messy.
Remove the chicken from the oil and place it on a baking tray covered with grease proof paper. Cook in a 190C/375F oven for about 15 minutes, until crisp and golden and cook all the way through.

Chicken Kiev - Serving
Serve with wilted spinach and green beans tossed with lemon zest, creamy mashed potatoes, roasted potatoes, French fries or rice. There is plenty of options of garnishes.