I’ve made these a few times but it’s taken a while to get them to the point where they’re the right balance of ‘easy’ and ‘yummy’ – having cooked them for my hubby and his parents for dinner last night, I think I’m now there
- A number of large skinless chicken breasts roughly equivalent to the number of kievs required
- A couple of cloves of garlic per kiev
- About a tbsp of butter per kiev
- Some plain flour
- 2 eggs, beaten
- Roughly a slice of white bread per kiev
To make the kievs:
- Put the butter into a bowl, crush the garlic over it and then, using your hands or a fork (I find my hands easier), mix the garlic and butter until they’ve combined
- Put the bread into a blender or food processor and blitz until you’ve got breadcrumbs
- Using a sharp knife, make a slit about an inch or so deep and a couple of inches long into the side of each chicken breast, creating a pocket
- Using your hands, fill the pockets with enough garlic butter that they’re mostly full but you can still roughly close the pocket, sealing the butter inside – I find this is a messy rather than a scientific process, so don’t worry too much about getting it perfect.
- Dunk the chicken breasts in first the flour, then the beaten egg, and finally the breadcrumbs, making sure they’re fully coated, and place them onto a baking tray lined with tin foil
- Place in pre-heated oven at about 200°c for 25-30 minutes, or until they’re golden in colour and the chicken is fully cooked through
- Serve immediately with whatever you like to have chicken kievs with!