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    Chicken kiev

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    Chicken kiev

    They’re a 1970s favourite, but butter-stuffed cuts of chicken have featured on Russian menus since the 19th century. The garlic element was added by proponents of French haute cuisine. The secret to consistently perfect results? A quick stint in the freezer before frying, then cooking in the oven. 

    • Preparation time: 20 minutes, plus freezing
    • Cooking time: 40 minutes
    • Total time: 1 hour, plus freezing

    Serves: 2

    Ingredients

    50g salted butter
    3 garlic cloves, crushed
    25g pack flat leaf parsley, leaves finely chopped
    ¼ x 25g pack chives, chopped
    2 skinless chicken breasts
    3 tbsp plain flour
    2 eggs, beaten
    100g panko breadcrumbs 
    4 tbsp sunflower oil
    green salad, to serve
    1 lemon, to serve

    Method

    1. Mash together the butter, garlic and herbs; season. Use the tip of a sharp knife to cut a pocket down the length of each chicken breast through the thickest point. Season all over then stuff each pocket with ½ the butter. Wrap individually in cling film then freeze for 30 minutes.

    2. Put the flour, eggs and breadcrumbs into 3 separate dishes. Dip each chicken breast in flour, then egg, then breadcrumbs, coating evenly; repeat with the egg and crumbs. Preheat the oven to 180˚C, gas mark 4.

    3. Heat the oil in a large frying pan. Fry the chicken for 2-3 minutes on each side until golden, then transfer to a baking tray and bake in the oven for 20-30 minutes or until cooked thoroughly, the juices run clear and no pink meat remains. Season with flaky sea salt and serve with a green salad and the lemon, cut into wedges, for squeezing over.

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    This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue

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