The chicken kiev is such a great family dinner dish, loved by both adults and children. It really is just a large crispy chicken nugget with a delightfull melted herb and butter centre. Not ideal if youre on a diet, but great if you arnt!
Check out my easy step by step pictures, below, on how to best roll a chicken kiev.
4 chicken breasts, butterflied
Salt and pepper
100g butter, softened
1 tbsp (15ml) fresh tarragon, chopped
1 tbsp (15ml) fresh parsley, chopped
Juice of 1 lemon
1 clove of garlic, crushed
1 egg, lightly beaten
Seasoned flour, for dusting
Panko breadcrumbs (or dried breadcrumbs)
vegetable oil, for shallow frying
Place the softened butter into a bowl together with the tarragon, parsley, lemon juice and garlic and mix until well combined.
Portion into four (finger length) sausages, wrap in plastic wrap and refrigerate for a few minutes or until firm.
Place seasoned chicken breast between two sheets of plastic wrap and using a rolling pin, flatten out thinly – about 1cm in thickness.
Remove butter from plastic and place on one side of the butterflied breast and roll into a tight sausage, enclosing the sides as you roll (see pic below).
Wrap sausage in plastic and freeze for an hour.
Remove from freezer and discard plastic.
Dust chicken in flour, then dip into beaten egg and coat in breadcrumbs. Allow to defrost in fridge if chicken is still frozen.
Shallow-fry in medium to hot oil for about 8 minutes. Chicken must be golden and crisp.
Serve immediately with steamed veggies.