Name: Chicken kiev
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 100 gram butter, softened; 3 clove garlic, crushed; 1 teaspoon finely grated lemon rind; 2 tablespoon finely chopped fresh flat-leaf parsley; 2 tablespoon finely chopped chives; 4 chicken breast fillets (800g); 1/3 cup (50g) plain (all-purpose) flour; 2 eggs, beaten lightly; 2 cup (140g) panko (japanese) breadcrumbs; vegetable oil, for deep frying; mashed potato, to serve; steamed asparagus, to serve; lemon wedges, to serve

Chicken kiev

Ward off colds and vampires!

Serves 4

Prep

20M

Cook

25M

Marinate

30M

Total

45M

This chicken kiev recipe is the perfect family meal – nourishing, warm and delicious! Even the fussiest of eaters will be licking their plates clean!

Chicken is so versatile that you could have it for dinner every night and not get bored. It has a delicate flavour that works well with a variety of herbs and seasonings and this garlic and herb stuffed creation is one of the classics. Chicken breast stuffed with garlic butter creates a nourishing, warm and delicious family meal! Fussy eaters will be licking their plates clean!

Looking for more chicken breast recipes or schnitzel recipes?

Ingredients

100 gram butter, softened

3 clove garlic, crushed

1 teaspoon finely grated lemon rind

2 tablespoon finely chopped fresh flat-leaf parsley

2 tablespoon finely chopped chives

4 chicken breast fillets (800g)

1/3 cup (50g) plain (all-purpose) flour

2 eggs, beaten lightly

2 cup (140g) panko (japanese) breadcrumbs

vegetable oil, for deep frying

mashed potato, to serve

steamed asparagus, to serve

lemon wedges, to serve

Method

1.Combine butter, garlic, rind, parsley and chives in a small bowl; beat with a wooden spoon until combined. Spoon mixture onto a piece of plastic wrap, shape into a 20cm log; wrap tightly, freeze until firm.

2.Cut chicken fillets in half horizontally almost all the way through. Open out fillets, place between sheets of plastic wrap and gently pound with a meat mallet until 1cm thick.

3.Cut butter log into 4 pieces; place a piece of butter at one end of a fillet. Roll once, fold in sides, roll up. Toss chicken roll in flour; dip in egg, then roll in crumbs. Repeat to make a total of 4 rolls. Refrigerate for 30 minutes.

4.Heat oil in a medium saucepan to 160°C (or until a cube of bread turns golden in 30 seconds). Deep-fry chicken, in two batches, for 10 minutes or until golden and cooked through. Drain well on paper towel.

5.Serve chicken kiev with steamed asparagus, mashed potato and lemon wedges.

This recipe can also be made into ‘chicken cordon bleu’ – chicken filled with ham and cheese. After the fillets have been cut in half horizontally almost all the way through, place a piece of swiss cheese and smoked ham into the opening, secure closed with toothpicks. Continue crumbing the chicken fillets before shallow-frying.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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