Chicken Kiev with garlic butter and creamy mashed potato

Yes, yes, you can probably get a decent chicken Kiev at your local pub or RSL, but with a recipe such as this you’ll swap a night out for a night in and DIY at home!

This recipe make a delicious meal. The perfectly crumbed and fried chicken breast stuffed with a melting garlic butter and served with a side of creamy mashed potatoes will easily rival that pub grub.

Worried about not being able to seal that garlic butter inside? The trick is to partially freeze the chicken, which stops it from moving while you handle it for coating and cooking. This ensures the chicken remains sealed and secures that molten river of garlic butter on the inside.

Serves 2.

Ingredients

FOR THE GARLIC BUTTER

• 90g unsalted butter, softened
• 2 tsp parsley, finely chopped
• 2 garlic cloves, minced
• 1/4 tsp salt

FOR THE CHICKEN

• 2x 250g chicken breast, skinless and boneless
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 egg, lightly whisked
• 1/4 cup flour
• 1 cup panko breadcrumbs
• 4 cups canola oil for frying

Method

1. For the garlic butter filling, place ingredients in a bowl and mix until combined.
2. Scrape butter on a small sheet of baking paper and roughly shape into a 10cm x 6cm x 4cm rectangle. Put in the fridge until firm, then cut in half lengthwise to form two batons.
3. Place chicken smooth side down between two freezer bags or paper. Use a meat mallet or rolling pin to pound until 0.5cm thick.
4. Sprinkle each side of the chicken with salt and pepper.
5. Place a baton of butter in the middle. Trim edges if needed, then add trimmings into the centre. Fold sides in over the butter, then roll the chicken up starting from the bottom, finishing with the seam side down.
6. Wrap chicken log in cling wrap, twisting the ends tightly to create a firm log shape. Place in the freezer for 30 minutes until the surface is fairly firm to touch, but not frozen solid.
7. Place egg, flour and breadcrumbs in separate bowls. Coat chicken in flour, shaking off excess. Coat in egg, drip off excess. Then coat in breadcrumbs, pressing to adhere.
8. Place crumbed chicken in the freezer for 30 minutes until fairly firm to handle (but not frozen solid)
9. Preheat oven to 180C. Place a rack on a tray.
10. Heat oil in a heavy based pot to 190C. Carefully place chicken in the oil and cook, turning once or twice, until golden (2-3 minutes). It will still be raw inside.
11. Place chicken on a rack and bake for 15 minutes or until the internal temperature of the chicken is 65C. Pierce the top so you don’t cause butter leakage!
12. Rest for 2 minutes and then serve with a side of creamy mashed potato.