Chicken Kiev
Freeze the filling
Mix 3 crushed cloves of garlic, the juice of ½ lemon, 15g finely chopped flat-leaf parsley, 10g finely chopped fresh tarragon, 80g lighter soft cheese and some seasoning in a bowl until well combined. Roll into 4 sausages and wrap in baking paper or clingfilm. Freeze for 1 hr – this makes the soft cheese mix it easier to work with, so you'll find it simpler when rolling the Kievs.
Butterfly the chicken
Meanwhile, butterfly 4 chicken breast fillets. Slice the chicken breasts part way through with a sharp knife, then open them out like a book. Be careful not to slice too far and make a hole as you need a secure pocket for the soft cheese.
Bash to an even thickness
Place each breast between 2 sheets of baking paper or clingfilm and bash with a rolling pin until about 5mm thick. Bashing the chicken to an even thickness means you can easily roll the soft cheese into the centre and ensure that it cooks evenly. Be careful not to tear the chicken or the filling will leak out.
Wrap up and seal
Lay a piece of chicken on a sheet of clingfilm, place a roll of cheese at a long edge, then fold over the short edges slightly. Use the clingfilm to tightly roll it up into a fat sausage shape. If the Kievs don't stay sealed, then mix a little beaten egg and flour together to make a paste and use it like glue. If the breasts still uncurl, use a cocktail stick to secure.
Chill to firm up
Twist the ends of the clingfilm to keep the Kiev wrapped up. Repeat with the remaining chicken. Chill for 1 hr to firm up. Wrapping the filled Kievs and chilling before cooking makes sure they stay tightly rolled and keeps the garlic sauce inside while cooking.
Fry for extra crunch
Preheat the oven to gas 6, 200°C, fan 180°C. Remove the Kievs from the fridge and discard the clingfilm. Sieve 30g plain flour into bowl. In a separate bowl, beat 2 eggs, and in another prepare 80g panko breadcrumbs. Dust each Kiev with flour then dip in the beaten egg and gently roll in the breadcrumbs to coat completely.
Heat 2 tbsp olive oil in a large nonstick frying pan over a medium heat. Fry the Kievs for 4-5 mins, turning frequently, until they are lightly browned all over.
Bake until golden
Transfer to a baking tray lined with nonstick baking paper. Bake for 20 mins or until golden and cooked through. Serve immediately.
Frying before baking will give the Kievs their dinstinctive crunch, but you can just bake them. Coat in breadcrumbs, spray with olive oil spray and bake for 25 mins or until cooked through.
Ingredients
We've made a shopping list so you can get everything you need to make this delicious classic Kiev for an extra special chicken dinner.
Freeze the filling
Mix 3 crushed cloves of garlic, the juice of ½ lemon, 15g finely chopped flat-leaf parsley, 10g finely chopped fresh tarragon, 80g lighter soft cheese and some seasoning in a bowl until well combined. Roll into 4 sausages and wrap in baking paper or clingfilm. Freeze for 1 hr – this makes the soft cheese mix it easier to work with, so you'll find it simpler when rolling the Kievs.
Butterfly the chicken
Meanwhile, butterfly 4 chicken breast fillets. Slice the chicken breasts part way through with a sharp knife, then open them out like a book. Be careful not to slice too far and make a hole as you need a secure pocket for the soft cheese.
Bash to an even thickness
Place each breast between 2 sheets of baking paper or clingfilm and bash with a rolling pin until about 5mm thick. Bashing the chicken to an even thickness means you can easily roll the soft cheese into the centre and ensure that it cooks evenly. Be careful not to tear the chicken or the filling will leak out.
Wrap up and seal
Lay a piece of chicken on a sheet of clingfilm, place a roll of cheese at a long edge, then fold over the short edges slightly. Use the clingfilm to tightly roll it up into a fat sausage shape. If the Kievs don't stay sealed, then mix a little beaten egg and flour together to make a paste and use it like glue. If the breasts still uncurl, use a cocktail stick to secure.
Chill to firm up
Twist the ends of the clingfilm to keep the Kiev wrapped up. Repeat with the remaining chicken. Chill for 1 hr to firm up. Wrapping the filled Kievs and chilling before cooking makes sure they stay tightly rolled and keeps the garlic sauce inside while cooking.
Fry for extra crunch
Preheat the oven to gas 6, 200°C, fan 180°C. Remove the Kievs from the fridge and discard the clingfilm. Sieve 30g plain flour into bowl. In a separate bowl, beat 2 eggs, and in another prepare 80g panko breadcrumbs. Dust each Kiev with flour then dip in the beaten egg and gently roll in the breadcrumbs to coat completely.
Heat 2 tbsp olive oil in a large nonstick frying pan over a medium heat. Fry the Kievs for 4-5 mins, turning frequently, until they are lightly browned all over.
Bake until golden
Transfer to a baking tray lined with nonstick baking paper. Bake for 20 mins or until golden and cooked through. Serve immediately.
Frying before baking will give the Kievs their dinstinctive crunch, but you can just bake them. Coat in breadcrumbs, spray with olive oil spray and bake for 25 mins or until cooked through.
Get ahead
You can double the recipe and freeze the extra portions (uncooked) for another day. Freeze on a baking tray; once frozen solid, wrap them in baking paper and foil so you can pack them more efficiently. Cook from frozen for 45-50 mins until golden and cooked through.
You can double the recipe and freeze the extra portions (uncooked) for another day. Freeze on a baking tray; once frozen solid, wrap them in baking paper and foil so you can pack them more efficiently. Cook from frozen for 45-50 mins until golden and cooked through.
Ingredients
We've made a shopping list so you can get everything you need to make this delicious classic Kiev for an extra special chicken dinner.
- 3 garlic cloves, crushed
- ½ lemon, juiced
- 15g fresh flat-leaf parsley, finely chopped
- 10g fresh tarragon, finely chopped
- 80g (4 tbsp) lighter soft cheese
- 4 chicken breast fillets
- 2 eggs, lightly beaten
- 30g plain flour
- 80g panko breadcrumbs
- 2 tbsp olive oil
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