Cheats Chicken Kiev
Anna Stanford has kindly shared with us this perfect mid week recipe - or perhaps a Friday night treat! After much experimenting Anna has cracked an easy recipe for delightfully crispy breaded chicken breasts, with a delicious garlic & herb butter either for dipping or drizzling. We can’t wait for you to try it!
I’ve been experimenting with home made Chicken Kiev’s for a while now. They were a staple tea served with chips and salad when I was growing up but the Kiev’s always came straight from the freezer. I’ve discovered there’s a reason why people don’t make them at home. Most shop bought Kiev’s are made from reformed chicken so they hold their shape and don’t let the garlic butter seep out. Yes, there are ways of making an authentic Kiev at home - securing with cocktail sticks or string… but most of us don’t have the patience for that, me included.
So here’s my solution having officially given up on recreating an authentic recipe - crispy breaded chicken breasts, with a delicious garlic & herb butter either for dipping or drizzling. Normally the garlic butter would feature parsley as the herb but a little basil works a treat.
I cooked the chicken in the air fryer but you can do this in a conventional oven. Instructions for both are below. Enjoy!
INGREDIENTS - Serves 4
- 4 chicken breasts - if thick, flatten using a rolling pin so the thickest part is 2cm
- 2 tbsp flour
- 100g panko breadcrumbs
- 2 tbsp grated parmesan
- 1 tsp garlic granules
- 1/2 tsp salt, 1/4 tsp pepper
- 2 small eggs whisked
- 75g butter
- 1 clove garlic crushed
- 1 tbsp each chopped parsley & basil
- Spray oil
meTHOD
Dust the chicken breasts with flour shaking off excess.
Combine the panko, parmesan, garlic granules, salt & pepper.
Dip each chicken breast into the egg, then the panko making sure each is completely coated. You can double dip for extra crunch. Lay on a lined baking tray or in an air fryer basket. Spray with oil.
Cook for 25 mins at 195 in an air fryer or 35 mins at 180 fan in an oven. Turn the chicken halfway through the cooking time, spraying again with the oil.
Meanwhile add the butter, herbs & garlic to a bowl or pan. Warm through in the microwave for 30 seconds stirring half way through as it will melt very quickly. Or you can do this on the hob or leave somewhere warm like, even on a radiator!
Slice the chicken breasts & drizzle with the butter.
Serving suggestion: Chips and baby leaf salad.
Enjoy!
Anna Stanford is a self-taught cook and mother of three, her book Anna’s Family Kitchen: Navigating through food, faff and family life showcases the reality of family life, and how to achieve fun and easy mealtimes that aren’t all-consuming. Each recipe has been created to make the pressures of day-to-day cooking a little bit easier. To buy Anna’s book click here.