Chicken Kiev
The trick to ensuring the melted butter stays firmly sealed inside Chicken Kiev? Partially freezing the chicken. Stops the chicken from moving as you handle it for coating / cooking which ensures the chicken remains sealed and keeps the molten river of garlic butter inside!
Ingredients
GARLIC BUTTER STUFFING:
- ▢ 6 tbsp / 90g unsalted butter softened (or salted butter)
- ▢ 2 tsp parsley finely chopped
- ▢ 2 garlic cloves very finely minced (2 tsp)
- ▢ 1/4 tsp salt skip if using salted butter
CHICKEN
- ▢ 2 x 220 – 250g 7 – 8oz chicken breast , skinless and boneless (Note 1)
- ▢ 1/2 tsp salt
- ▢ 1/4 tsp pepper
- ▢ 1 egg lightly whisked
- ▢ 1/4 cup flour
- ▢ 1 cup panko breadcrumbs Note 2
- ▢ Oil for frying canola or vegetable oil (~4 cups / 1 litre)
SERVING
- ▢ Parsley finely chopped (garnish)
Instructions
- Garlic butter filling: Place ingredients in a bowl and mix until combined.
- Shape and chill butter: Scrape butter on to a small sheet of baking / parchment paper and roughly shape into 10 x 6cm / 4 x 2.4" rectangle. Refrigerate until firm, then cut in half lengthwise to form two batons.
- Pound chicken: Place chicken smooth side down between two freezer bags or paper (Note 3). Pound to an even 0.5 cm / 0.2" thickness using a meat mallet (Note 4 for tips!)
- Season: Sprinkle each side of the chicken with salt and pepper.
- Stuff and roll up chicken: Place a baton of butter in the middle. Trim edges if needed, then add trimmings into the centre. Fold sides in over the butter, then roll the chicken up starting from the bottom, finishing with the seam side down.
- Wrap and partially freeze: Wrap the chicken log in cling wrap, twisting the ends tightly to create a firm log shape. Place in the freezer for 30 minutes until the surface is fairly firm to touch, but not frozen solid. (Note 5)
- Crumb: Place egg, flour and breadcrumbs in separate bowls. Coat chicken in flour, shaking off excess. Coat in egg, drip off excess. Then coat in breadcrumbs, pressing to adhere.
- Partial freeze: Place crumbed chicken in the freezer for 30 minutes until fairly firm to handle (but not frozen solid).
- Preheat oven to 180°C / 350°F. Place a rack on a tray.
- Fry: Heat oil in a heavy based pot to 190°C / 375°F. Carefully place chicken in the oil and cook, turning once or twice, until golden (2 – 3 minutes). It will still be raw inside.
- Bake: Place chicken on a rack and bake for 15 minutes or until the internal temperature of the chicken is 65°C / 150°F. Pierce the top so you don't cause butter leakage!
- Rest for 2 minutes, then serve, sprinkled with a pinch of parsley if desired!
Notes
This recipe is sponsored by Mediterranean Supermarket