Homemade Chicken Kiev
I love garlic and I love cooking with garlic. There is a lot of scientific evidence that tells us that garlic is very good for us when it is consumed raw or cooked and you can find more about this here.
Below I’m going to share with you my own homemade Chicken Kiev recipe as I have often found that shop-bought Kievs when cooked are very dry and lack a garlic taste.
There is a little bit of preparation involved but I do believe it is definitely worth it.
3 x bowls, 1 x board, 1 x sharp knife, 1x pan, 1 x baking tray 1 x tongs
200g Flour (any type, white or wheat or gluten-free)
200g Breadcrumbs (any type, white, wheat, or gluten-free)
4 x eggs (whisked together)
4 x Chicken fillets
Tub of Garlic butter
In the 3 bowls add your flour, breadcrumb and eggs separately as per the above image*
On a board, using a sharp knife, gently make a side slit in the chicken fillets.
Add a slice of garlic butter between the slit and fold over.
When you are finished stuffing the garlic butter into the chicken, dip each chicken fillet one at a time into your bowls as follows;
- First, dip into the flour bowl coating the chicken fully,
- Then dip the floured chicken fillet into the egg wash, and
- Finally, dip the wet chicken fillet into breadcrumb bowl making sure to total immerse the fillet with the breadcrumbs.
When the garlic chicken fillets have been dipped place your pan on the heat adding a little oil. Once the pan is hot add the garlic chicken fillets and allow the breadcrumb coating to brown.
Using the tongs turn the chicken fillets and allow cooking for 3 mins each side before removing from pan to a baking tray.
Continue the cooking process in a hot oven 180°c for 20 minutes.
*whatever you don’t use from the 3 dipping bowls will need to be dispensed with as you have dipped raw chicken into it.
Serve the chicken Kiev’s with baby new potatoes and fresh green beans, peas or broccoli.
These Kiev’s will also work well with a cherry tomato summer salad with crusty bread or oven-baked sweet potato wedges.