I love garlic+chicken+butter+breadcrumbs as one item of food. I’ve been meaning to make these for some time, and the visit of a friend who is particularly keen on them seemed a good excuse. They took about 10 minutes to make and were very successful in that they did what they were supposed to – and tasted like chicken kiev! The curry powder in the breadcrumbs adds a bit of depth to the flavour of them.
This makes four
4 skinless, boneless chicken breasts
1/3 pack of unsalted butter (at room temperature)
2 large cloves garlic
200g dried breadcrumbs (to make your own, tear up bread, lay in baking tray and put in oven on low heat until crisp, then either crush or whizz in a food processor – although not so much they turn to dust)
dessert spoon curry powder – mix in with breadcrumbs (optional, I used Madras)
How I made them:
Preheat oven to 180celsius. Pound up the garlic with a good pinch of salt until a paste in pestle and mortar. Add butter and pound that with it too. With a small, sharp kitchen knife, make an incision into each breast and gently use the knife to make a space inside. Make the incision on the top to the side of the chicken breast making sure that the knife does not go through to the bottom of the breast or all of the butter will escape when cooking. Shape the butter into a piece narrower than the incision and feed it in, until the cavity you have made is filled. Then when they are all done, roll the chicken in well-salted, spiced, breadcrumbs that are on a plate, then into whisked eggs then back into the breadcrumbs, then lay on a baking tray. Make sure that the side with the incision is facing upwards so the butter does not escape during cooking Repeat with all of them. If you have any remaining butter/garlic mixture put a blob on the top of each. Drizzle a little sunflower oil on top of each Kiev. Put in oven for approximately 25 mins. Check if cooked before eating.
Shredded Romaine lettuce, lemon and black pepper Mayonnaise, oven chips, ketchup. Cold beer.