Chicken Kyiv can be intimidating, but it doesn’t have to be. It’s actually quite simple and uses only two ingredients – chicken breast and garlic butter. You could use any type of chicken breast here, but it’s best if you use one that has been pre-breaded because otherwise, this recipe becomes slightly more complicated with breading the chicken breast yourself. Here’s how to make Chicken Kiev.
Take the butter and garlic and beat them together until they are well mixed. Add salt, pepper, paprika, and parsley flakes. Set aside. 2. Cut a slit in a piece of plastic wrap and lay it on your work surface so that it’s perpendicular to the edge of your counter/table/whatever you are using as your work surface. 3. Put one chicken breast fillet (skinless) in the middle of the plastic wrap and then spread one tablespoon of the garlic butter mixture over the top half of the breast fillet, leaving an inch or so uncovered at one end. 4. Fold this end over onto the rest of the chicken breast fillet and then fold up both ends (the ones without any butter) so that you have enclosed all but about two inches at one end where there is no butter. 5. Roll up tightly into a cylinder starting from this two-inch exposed opening and keep rolling until only this two-inch flap is left uncovered at one end. 6.
1. Prepare the garlic butter
2. Cut a slit in the chicken breast and stuff it with the garlic butter
3. Roll up the chicken breast and secure it with a toothpick
4. Dip in egg and then bread crumbs
5. Fry until golden brown and crispy on all sides
6. Remove from pan and place on a paper towel to absorb any excess grease
7. Serve hot or cold (though it’s best when piping hot!)
How to make
Step 1. You’ll need chicken breast, butter, garlic, salt, and pepper.
Step 2. Place the butter in a bowl with the mashed garlic and then set it aside.
Step 3. Cut a slit in the side of the chicken breast and spread the butter mixture over both sides.
Step 4. Season with salt and pepper (or any other spices you want!) before wrapping it tightly in bacon – but only if you don’t already have an aversion to this unhealthy deliciousness! We’ll keep that a secret between us… Step 5. Now you just wrap the bacon around the entire piece of chicken and secure it by tying a string or using toothpicks on each end. For extra-crispy skin, sprinkle some bread crumbs over the top when you’re finished tying the bacon on.
Step 6. Brush with oil and bake at 400 degrees Fahrenheit for about 15 minutes – or until crispy!
Take the butter and mix in some finely grated garlic, parsley, and a bit of salt.
2. Peel off a large sheet of cling film, lay it on a clean work surface, and put the chicken breast on it. Season with salt and pepper.
3. Put another sheet of cling film over the top and pound it gently with a rolling pin or similar until you have an even thickness all over (don’t forget to flip it over halfway through).
4. Spread the garlic butter all over one side of the breast, then roll up tightly in cling film like a Swiss roll (don’t worry about sticking bits together – that’s what we have trusty clingfilm for).
5. Seal the end securely by tucking it under itself, then tie the whole thing up with kitchen string.
6. Heat oven to 200C/180C fan/gas 6, place the chicken into a small roasting tin, and cook for 30 minutes or so until golden brown on top.
7. Remove from oven, pour any excess fat out of the roasting tin, and let rest for 10 minutes before slicing into thick slices along its length to reveal tender crumbed chicken within
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