Chicken Kiev may sound complicated, but it’s straightforward to make and a real crowd-pleaser.
- 30g butter, softened
- 2 garlic cloves, minced
- 30ml parsley, finely chopped
- 4 chicken breasts
- 125ml flour
- 2 eggs, whisked
- 2 cups panko bread crumbs
- 100ml canola oil
- salt and pepper
- 1 cup mayonnaise
- 15ml wholegrain mustard
- 15ml Dijon mustard
- 15ml lemon juice
- 45g rocket
- Parmesan, shaved
- 10 cherry tomatoes, halved
- lemon dressing
- Mix the butter, garlic, parsley together. Season with salt and pepper, and roll into a sausage in cling wrap. Place in the fridge to chill until firm – about 1 hour.
- Start preparing the chicken breasts. Place them on a chopping board and make an incision on the side of each to form a pocket for the butter.
- Slice the butter into 8 discs. Place 2 slices into each chicken breast ‘pocket’.
- Dip each stuffed chicken breast in the flour; then in the eggs; and lastly in the panko crumbs, covering each breast evenly with the different layers. Place them on a tray and chill for at least an hour.
- Preheat the oven to 180°
- Place the oil in a large pan over medium-high heat.
- Fry the chicken for 2 minutes on each side, until golden. Place them back on the tray and bake in the oven for about 20 minutes, or until cooked through.
- While the chicken is cooking, mix all the mayonnaise ingredients together.
- Mix all the salad ingredients together.
- Serve the warm Chicken Kiev with the mayonnaise and salad on the side. Delicious!