Mini Chicken Kievs
Crisp golden crumb giving way to a pool of garlicky herb butter, a fresh scatter of parsley over the top and a lemon wedge ready to squeeze at the table.
Ingredients
Serves 4- 4small chicken breasts, about 180 g each, halved crosswise into 8 pieces
- 2eggs, beaten
- 80 gplain flour
- 120 gbreadcrumbs
- 3cloves garlic, crushed
- 80 gbutter, softened
- 1 tbspolive oil
- 2 tbspfresh parsley, finely chopped
- 30 mllemon juice
- Fine salt, to taste
- Finely grated lemon zest (2 g)
- Black pepper, to taste
Method
- Mash the butter with the garlic, finely chopped parsley, 2 g lemon zest, a little salt and pepper. Shape into a log on cling film and freeze for 15 minutes while preparing the chicken and coating bowls.
- Heat the oven to 180°C fan. Cut a small deep pocket into the thick side of each chicken piece without cutting through. Slice the butter into eight pieces and tuck one into each pocket. Press the openings closed and secure with cocktail sticks.
- Put the flour, beaten eggs and breadcrumbs in three separate bowls. Coat each chicken piece in flour, then egg, then crumbs, pressing around the opening. Discard any coating ingredients that touched raw chicken.
- Arrange on a lined tray with space between them and drizzle with the olive oil. Bake for 20–25 minutes until golden and cooked through; check the thickest piece reaches 75°C for 30 seconds. Rest for 2 minutes and remove every cocktail stick.
- Serve two mini kievs per person with 30 ml lemon juice divided between the plates. Cut carefully as the butter inside is hot.
Per serving
- kcal
- 704
- protein
- 65.4g
- fibre
- 2g
- carbs
- 38.8g
- fat
- 30.5g
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