Chicken Recipes – Chicken Kiev Jamie Oliver Style

Chicken recipes - Chicken Kiev

by Sharon Maher

in Recipes, Supper, Weekends

I have been watching Jamie make some fabulous comfort foods for friends and family, and he just inspired me to have a go at making one of my favourite chicken recipes, chicken Kiev.


I think on a saturday evening homemade chicken Kiev for tea rather than the usual shop bought one is such a treat.  Plus, it is a recipe where you do have the ingredients at hand.

Rather than getting the chicken from the supermarket I took Jamie's advice and popped along to my local farm shop for the chicken breasts.  Plus, I made my own garlic butter using some double cream I already had in, but you can use regular unsalted butter. If you are no good at the chopping action, just buy some dried parsley for the garlic butter. You will find the freeze dried herbs quite a good substitute for fresh ones.

So here is my take on Jamie's recipe to suit my family’s tastes.  There is a lot of hand washing, so do have the hand wash and a towel handy.

Ingredients

  • 4 skinless chicken breasts
  • 3 tablespoons plain flour
  • 2 large free-range eggs
  • 150 g fresh white breadcrumbs
  • sunflower oil
  • 2 lemons optional for serving

For the garlic butter:

  • 4 cloves of garlic
  • 15g  fresh flat-leaf parsley (a small bunch) keep a few sprigs for garnish
  • 100g unsalted butter (at room temperature)
  • 1 pinch of cayenne pepper

Serve with baby new potatoes and broccoli.

Method

  1. Start by making the garlic butter. Peel the garlic and put it through a garlic press, mix in with the finely chopped parsley leaves (or dried parsley) and add to the softened butter, add a pinch of cayenne. Make the butter into a sausage shape, wrap in Clingfilm and pop in the fridge to firm up.
  2. Preheat the oven to 180°C, 350°F, and gas 4. When ready to start supper take the chicken breasts out of the fridge with the garlic butter, place the chicken breasts on your raw meat board (A large dinner plate will do), and make a pocket in each breast with your knife. Use your fingers to open the pockets up slightly, cut the chilled garlic butter into four and pop one piece into each pocket. Simply fold and seal, completely covering the butter inside the pocket.
  3. Take four shallow bowls or large dinner plates, one for the flour, one for the whisked eggs, and the other for the breadcrumbs mixed with a pinch of salt and pepper. Taking one chicken breast at a time, evenly coat in flour, then beaten egg, letting any excess drip off, and finally, toss in the breadcrumbs. Any bare patches pat a few extra on so they are evenly coated all over.
  4. In a large frying pan shallow-fry the chicken breasts in sunflower oil on both sides on a medium to high heat.  You are looking for light golden colour, so a couple of minutes on each side should be sufficient. When ready immediately transfer them to a  lined baking tray (saves on washing up) and pop in the oven to bake. Have a look after 10 minutes, they should be golden brown and fully cooked through.  If not quite ready leave for a few more minutes and keep checking.
  5. While the chicken is baking pop your new potatoes on to cook, and  when they are boiling put you broccoli on to cook.
  6. When ready plate your Kiev's on to warm plates and serve your new potatoes in a warm dish with a knob of butter, and your broccoli alongside in a warm dish. If you are having guests garnish with a sprig of parsley and a wedge of lemon. Now simply enjoy!
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This post was written by...

– who has written 97 posts on Norah Sleep Living.

Sharon loves to write about homes, interior design, food, fashion, style and things that inspire her in life. Find her on Facebook, Instagram, Twitter, and Pinterest.

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