Baked Chicken Kiev

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There is some debate where the chicken kiev originates from. Some say it’s Russia, whilst others say it’s Ukraine or even France. To be honest, I
don’t really care. All I care about is that the chicken goes well with the garlic and herb butter.

Chicken kiev was one of those dishes we’d have as a treat growing up. It was after all, non-Chinese food. However, the version we could afford  then were the ones made from reconstituted chicken. Yuck! As time went on, the reconstituted chicken, turned into real chicken breasts, but they were always shop-bought and deep-fried.

J. my sister was telling me about buying chicken kievs, thus I was craving the garlic buttery goodness, oozing out of a lump of moist chicken breast. Since I never shallow/deep fry anything at home, I had to come up with a different plan… baking them. Of course, this version is far healthier than frying, but if you are old school and prefer frying, go ahead.

We have it with mashed/baked potatoes and veggies, as I found the garlic butter is wonderful when it is soaked up by the potatoes.


BAKED CHICKEN KIEV

Makes 2


Ingredients

  • 2 large chicken breasts, butterflied and pounded to 1 cm (just over 1/3 inch)
  • 30 g (2 tablespoons) salted butter, at room temperature
  • 1-2 cloves garlic, finely chopped
  • salt and pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2-3 tablespoons plain (all-purpose) flour, seasoned with salt and pepper for dredging
  • 2 tablespoons milk
  • golden breadcrumbs for coating


Method

1. In a small bowl, mix together butter, garlic and parsley; season with salt and pepper and then chill for 5 minutes.

2. Meanwhile, preheat oven to 200°C (400°F).

3. In the middle of each butterflied chicken breast, place half of the garlic butter, then fold over the chicken to envelope the garlic butter.

4. Weave cocktail sticks around the outside of the parcel, sealing the butter inside the chicken.

5. Dredge each chicken kiev into the seasoned flour to coat evenly.

6. Dip each chicken kiev in milk, then coat in golden breadcrumbs.

7. Place onto a baking tray (sheet/pan) lined with parchment paper.

8. Bake in the middle of preheated oven for 25-30 minutes, or until golden on the outside, and cooked on the inside.

9. Carefully remove cocktail sticks before serving, enjoy!

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