This nostalgic dish is by far one of the most beloved family meals ever. This recipe never seems to get old as it’s so easy to make, tastes incredibly good and will easily fill up the entire family. Nothing can beat that classically flavoursome garlic butter that is perfectly stuffed inside the tender chicken pieces. Absolutely everyone will love this meal, and yes, that includes the fussy grandkids! Serve it up with a side of roasted veggies and you have the perfect dinner dish!
- Garlic butter
- 4 garlic cloves, crushed
- 2 tbsp finely chopped parsley
- 200g butter, softened
- juice 1/2 lemon
- 8 skinless, boneless chicken fillets
- 225g dried breadcrumbs
- 75g parmesan, grated
- 5 eggs, beaten
- 100g plain flour
- pinch paprika
- 4 tbsp vegetable oil, for frying
- Add garlic, parsley, butter and lemon juice into a bowl. Season with salt and pepper. Mash together with fork until completely combined. Form mixture into two sausages. Tightly wrap with cling wrap and chill or freeze until very firm. Remove once firm and cut into eight even pieces.
- Place chicken breast on chopping board and slice across side to make a deep pocket. Do not cut all the way through. Repeat with all breasts. Push two pieces of garlic butter into each breast. Push down to flatten. Reseal edges together with hands. Set aside.
- Place three plates side by side. Mix breadcrumbs and parmesan on one, pour eggs onto the next and add flour with paprika and salt to the third. Coat each breast in flour first, then egg and finally breadcrumbs. Double coat each breast for extra crispiness. Chill for one hour before cooking.
- Heat oven to 180C. Heat oil in large frying pan over medium-high heat. Fry each kiev for 2-3 minutes until golden. Transfer to baking tray. Bake for 20-25 minutes until completely cooked through. Serve.