You can’t beat a creamy chicken kiev when you’re craving some good comfort food, so why not make it from fresh yourself and enjoy even more delicious flavours? If you’re looking to spice up a classic chicken breast, try this simple recipe that has been used for years but still manages to stay as exciting as ever.
Succulent chicken breast stuffed with garlic and parsley butter sounds mouthwateringly good without even having to taste it. But once you give this easy recipe a go, you’ll never go back to boring, bland chicken again. And by crumbing the breast, it makes it even crunchier and more addictive!
- 150g butter, softened
- 2 garlic cloves, crushed
- 2 tablespoons finely chopped fresh flat-leaf parsley leaves
- 4 chicken breast fillets
- 1 cup dried breadcrumbs
- 1/2 cup plain flour
- 2 eggs
- Rice bran oil, for shallow frying
- Salt, to season
- Add butter, garlic and parsley to a bowl. Season with salt and pepper. Use fork to mash together. Spoon mixture into centre of a 20cm piece of plastic wrap. Roll up to enclose butter mixture. Twist ends to seal. Roll on board to form a 10cm-long log. Refrigerate for 1 hour or until firm.
- Make deep cut along 1 side of each chicken breast to form large pocket without cutting all the way through. Remove butter mixture from plastic wrap. Slice butter mixture into 16 thick slices. Slide 4 butter slices into each pocket. Secure with toothpicks to enclose filling.
- Place breadcrumbs on a large plate. Season with salt and pepper. Place flour on separate plate. Whisk eggs in shallow bowl. Coat chicken in flour, piece by piece, shaking off excess. Dip in egg. Coat in breadcrumbs. Place on plate.
- Preheat oven to 180C. Grease large baking tray. Pour oil into large frying pan to cover base. Heat over medium-high heat. Cook chicken, in batches, for 2 to 3 minutes each side or until golden. Place on prepared tray. Bake for 20 minutes or until cooked through. Serve.