Chicken Kiev

Ingredients

Equipment Needed

• •Sharp knife for butterflying the chicken
• •Three shallow bowls for breading
• •Baking tray
• •Cling film
• •Rolling pin (if needed for flattening)

Instructions

1. 1

   Make the garlic butter

   Mash the softened butter with the garlic paste, chopped parsley, a squeeze of lemon, and a grinding of black pepper. Work it with a fork until everything is evenly distributed and the butter smells so strongly of garlic that you'd happily eat it on toast and call that dinner. Shape it into a rough log on a piece of cling film, roll it up tightly, and put it in the freezer for fifteen minutes or so. You want it firm but not rock-solid, cold enough to handle without it melting in your fingers.

   Crush the garlic with the flat of a knife and a pinch of salt, then work it into a paste. A garlic press is fine, but the paste method gives a smoother, less harsh result that melts into the butter more evenly.
2. 2

   Prepare the chicken

   Lay a chicken breast on a board. Place your hand flat on top and, using a sharp knife, cut horizontally into the thickest part to create a deep pocket, stopping before you cut all the way through. You're making a cavity, not two pieces. Open it up like a book. If the breast is very thick, cover it with cling film and give it a few gentle whacks with a rolling pin to even it out. Season the inside with salt and pepper.

3. 3

   Stuff and seal

   Take the garlic butter from the freezer and divide it between the two chicken breasts, tucking a piece into each pocket. Fold the chicken back over the butter and press the edges together. It doesn't need to be perfect, but you want the butter enclosed. Tuck any loose flaps of meat around it. The breading will do the rest of the sealing work.

   If you're anxious about the butter leaking, use a cocktail stick to pin the opening shut. Remove it before serving. But honestly, a proper chill and a good coating of breadcrumbs will hold it together.
4. 4

   Bread the Kievs

   Set up three shallow bowls: flour in one, beaten eggs in the next, breadcrumbs in the last. Season the flour with salt and pepper. Roll each stuffed breast in the flour, shaking off the excess. Dip it in the egg, letting any surplus drip away. Then press it firmly into the breadcrumbs, making sure every surface is covered. Repeat the egg and breadcrumb step a second time. This double coating is what gives you the proper crust and keeps the butter where it belongs. Set the breaded Kievs on a plate, cover, and refrigerate for at least an hour. Longer is better.

   The chill is not optional. Cold butter inside cold chicken inside a firm breadcrumb shell is what makes a Kiev work. Skip the fridge and the butter will find every weak spot in the coating and escape before the crust has set.
5. 5

   Bake until golden

   Set the oven to 200C/180C fan. Lightly oil a baking tray or brush it with melted butter. Place the Kievs on the tray and bake for twenty to twenty-five minutes, turning once halfway through. You're looking for a deep, even golden brown all over and the sound of the butter starting to sizzle inside. If you press the thickest part gently, it should feel firm and springy, not soft. Let them rest for two or three minutes before serving. Cut into one at the table. The butter should run out in a slow, golden pool. That's the whole point.

Chef Tips

• •The butter is everything. Use the best unsalted butter you can find and real garlic, not the lazy stuff from a jar. You're making a sauce inside the chicken. If the ingredients aren't good, you'll know it the moment you cut in.
• •Fresh breadcrumbs from a day-old loaf are worth the ten minutes it takes to make them. Tear the bread into pieces and pulse in a food processor until you have coarse, uneven crumbs. They crisp better than the sandy, shop-bought sort and give a more interesting texture.
• •Don't crowd the baking tray. Give the Kievs space so the hot air can circulate and crisp the coating evenly. Two on a tray is right. If you're making more, use two trays.
• •A Kiev is best with something sharp alongside: a green salad dressed with lemon and good olive oil, or some quickly wilted greens with a splash of vinegar. The richness of the garlic butter wants a counterpoint.

Advance Preparation

• •The garlic butter can be made days ahead and kept in the fridge, rolled in cling film. It also freezes well for a month or more, so you could make a larger batch and have Kievs on demand.
• •The Kievs can be fully assembled, breaded, and refrigerated for up to twenty-four hours before baking. In fact, the longer chill improves them. The coating firms and the butter sets solid, which means a cleaner result in the oven.
• •You can freeze fully assembled, uncooked Kievs for up to a month. Bake from frozen, adding five to eight minutes to the cooking time. Check that the chicken is cooked through by pressing the thickest part: it should feel firm, not yielding.

Frequently Asked Questions

Nutrition Information

1 serving (about 290g)