Chicken Kievs
Try this Chicken Kievs recipe, or contribute your own.
Try this Chicken Kievs recipe, or contribute your own.
- 4 cloves of garlic
- olive oil
- 2 lemons
- sunflower oil
- 4 rashers of smoked streaky bacon
- 4 x 150 g skinless chicken breasts (i got mine from the butcher with the bone in, but either way is fine)
- 3 tablespoons plain flour
- 2 large free-range eggs
- 150 g fresh breadcrumbs
- 2 large handfuls of baby spinach or rocket
- for the butter:
- 1/2 a bunch of fresh flat-leaf parsley (15g)
- 4 knobs of unsalted butter (at room temperature)
- 1 pinch of cayenne pepper
- Carbohydrate 36.8830375 g
- Cholesterol 105.75 mg
- Fat 8.1719374998875 g
- Fiber 3.46337497502565 g
- Protein 9.3703125 g
- Saturated Fat 1.61712249998447 g
- Serving Size 1 1 Serving (135g)
- Sodium 310.773906249998 mg
- Sugar 33.4196625249743 g
- Trans Fat 1.06356531249695 g
- Calories 252 calories
Step-by-step
- Fry the bacon in a pan on a medium heat with a tiny drizzle of olive oil, until golden and crisp, then remove.
- Peel the garlic, then finely chop with the parsley leaves and mix into the softened butter with the cayenne. Firm up in the fridge.
- Working one-by-one on a board, stuff the chicken breasts. To do this, start by pulling back the loose fillet on the back of the breast – put your knife in the opposite direction and slice to create a long pocket. Open the pocket up with your fingers, cut the chilled butter into four and push one piece into the pocket, then crumble in a rasher of crispy bacon. Fold and seal back the chicken, completely covering the butter.
- Repeat with the 3 remaining breasts.
- Preheat the oven to 180°C/350°F/gas 4.
- Place the flour in one shallow bowl, whisk the eggs in another, and put the breadcrumbs and a pinch of seasoning into a third.
- Evenly coat each chicken breast in flour, then beaten egg, letting any excess drip off, and finally, turn them in the breadcrumbs, patting them on until evenly coated.
- Shallow-fry in 2cm of sunflower oil on a medium to high heat for a couple of minutes on each side, or until lightly golden, then transfer to a tray and bake in the oven for 10 minutes, or until cooked through.
- Alternatively, bake them completely in the oven by drizzling them with olive oil and baking for about 20 minutes.
A Busy Mom's Secret Weapon: Perfectly Crispy Chicken Kievs
Life as a working mom is a whirlwind. Between school runs, meetings, and trying to keep the house from turning into a complete disaster zone, finding time to cook a delicious and impressive meal often feels impossible. But let me tell you, there's nothing quite like the feeling of serving up a dinner that not only tastes amazing but also makes your family feel loved and cared for. That's where this Chicken Kievs recipe comes in. It's a lifesaver, I swear!
I discovered this recipe a few years ago when I was desperately searching for something that was both quick to prepare and impressive enough to serve to guests. The kids love it, my husband raves about it, and even my picky mother-in-law approves (high praise indeed!). What’s more, it’s surprisingly easy to make, even on a weeknight when my energy levels are at an all-time low. The crispy, golden-brown exterior gives way to juicy, flavorful chicken and a burst of garlicky, herby butter – it's pure comfort food. The best part? You can prep most of it ahead of time, making it even more convenient.
Why I love this Chicken Kievs recipe:
- Speed and efficiency: The prep time is surprisingly short, especially if you do some of the steps in advance.
- Impressive presentation: These chicken breasts look incredibly fancy and restaurant-worthy, making them perfect for a special occasion or simply a weeknight dinner that feels special.
- Flavor explosion: The combination of crispy breading, juicy chicken, and flavorful garlic herb butter is a true taste sensation. It's a delicious balance of textures and flavors.
- Adaptable: You can easily adjust the seasonings and herbs to your preferences. Experiment with different herbs like thyme or rosemary, or add some spice with a pinch of red pepper flakes.
- Make ahead option: You can prepare the chicken breasts with the butter filling a day ahead and keep them refrigerated, ready for breading and cooking when you're ready.
One of the things I appreciate most about this recipe is how much it can be tailored. I often add a squeeze of lemon juice to the butter mixture for a little extra zing. Sometimes I substitute the bacon with pancetta for a richer flavor, or even leave it out altogether for a lighter option. Feel free to experiment and find what works best for your taste preferences. The beauty of cooking is that there are no hard and fast rules; it's all about personalizing your creations and having fun in the kitchen. Even if you're a complete beginner, this recipe is forgiving enough to let you master the art of Chicken Kievs with confidence. Trust me; it’s easier than you think!
So, next time you’re looking for a delicious and stress-free dinner that will impress your family and friends, give this Chicken Kievs recipe a try. It's become a staple in our home, and I hope it will become a favorite in yours too. Happy cooking!
