I remember my first Chicken Kiev when I was a kid. I point blank refused to touch the plate declaring that it was 'yuk' before I had even taken a bite (sorry about that Mum - I only now truly understand how annoying that is). After a lot of coaxing and then my brothers declaring they'd eat my one, I gave in and had a bite. Yum!
Still, 25 odd years later and they are still on our meal plan. I've made them in various ways, initially following a Jamie Oliver recipe.
2 chicken breasts (organic, hormone free and free range)
4 tbsp of wholemeal organic flour
2 large free range and organic eggs
4 tbsp of bread crumbs
2 'coins' of garlic butter
1. Preheat the oven to 180°F
2. Wash the chicken breasts and using a knife, create a pocket in the centre and insert the pre-made garlic butter (ingredients and method below)
3. Coat the chicken breast in the flour - then the egg - then the bread crumbs
4. Shallow fry the chicken breast in coconut oil for 2 minutes on either side.
5. Place in the oven for 20 minutes.
For the garlic butter:
1 cup butter (softened)
4 cloves of garlic, crushed
1/4 cup chopped parsley
1/2 tsp of salt
1/4 tsp of pepper
(Optional - add 2 tbsp of chilli flakes)
1. Mix all the ingredients together in a bowl
2. Place in silicone ice-cube moulds and freeze
3. Once frozen, remove from silicone moulds and keep in the fridge.
Our garlic butter ordinarily lasts at least 4-5 suppers. And goes brilliantly with prawns, steak and bread too.
We like to serve our Chicken Kiev with broccoli mash potato and raw veggies. Picture shown is our organic bamboo toddler plate and spoon with the yellow detachable suction base.
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