Ingredients (serves 2):
- 2 chicken breast fillets
- 25-50g of butter – depending on how big your chicken fillets are
- 1/2 teaspoon of parsley
- 1/2 teaspoon of tarragon
- 2 cloves of garlic – finely sliced
- 50-100g of breadcrumbs
- 50-100g of plain flour
- Vegetable oil for frying
- 1 egg – lightly whisked
- Salt and pepper
First we’ll make the garlic butter. Mix together some soft butter with the tarragon, parsley and garlic until nice and consistent. Place in cling film and refrigerate until hard.
To prepare the kievs you’ll first need to get 3 bowls and place the flour (seasoned with salt and pepper) in one, the breadcrumbs in another and in the third you’ll need to lightly whisk an egg. Take each chicken breast and make a slice into the middle of it but only about 1/2 to 2/3 of the way along the fillet. In the alcove that you’re left with you should put slices of the garlic and herb butter. Fold the flap in the breast closed and then roll the breast in the flour, then the egg, then the breadcrumbs and then back into the egg and the breadcrumbs again. This should leave you with a well coated breast. Repeat for any other breasts you’re cooking.
To cook the breasts, heat up some vegetable oil – around 5mm deep in the pan. Reduce the temperature to the pan with the oil in to low and carefully place each breast fillet into the oil. They should start crackling and frying straight away. Use your judgement to adjust the temperature as necessary. You need to cook the kievs for around 6 minutes on each side until golden brown. Be very careful when you turn the kievs over in the oil – it’s best to use two spoons to stabilise the kiev to avoid causing the oil to flow over the edge of the pan.
Once they’re cooked remove them to a plate with some kitchen paper on to drain the oil off a little before plating them up with whatever veg and side dishes you want. Enjoy!
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