Chicken Kiev is a classic dish of breaded chicken with a sauce of buttery garlic, parsley and lemon. Watch this video as Chef Marco Pierre White shows how to make this easy dish. Also, find the Chicken Kiev recipe and instructions below.
So what I’m going to prepare now is one of those old fashioned classics, a chicken Kiev, which is basically a chicken breast filled with butter, flavored with parsley and garlic and then just breadcrumbed and shallow fried. So the first thing we’ve got to do is prepare our chicken. So we pull out the wing, slice them there, just loosen there, just take the legs off and then what we do is we take off the skin, take out the wishbone, that’s the wishbone taken out. So you go straight down with the knife, and through the joint.
So the next stage is to make the garlic butter. So just some chopped parsley, just mix it in with your butter. And parsley goes delicious with just a grilled steak, grilled piece of fish, breadcrumbed plaice fillets. Then we’re going to do some garlic, peel it, and take out the little core in the middle, it’s bitter, it’s just not very nice. Okay, so we’ve got the basic garlic, so all I do, this how I crush my garlic, just slice it very thin to begin with then we just take a little bit of salt, and then what we do is just with the side of the knife just break it down. You see it’s just now it’s being pureed, and the salt just helps grind it down and makes it a lot easier, and so that’s fine enough. And it’s not a big job. And just mix that in. And there’s our garlic butter.
So the next stage is to bat out the chicken supremes and that’s the little fillet inside here. So what we do with that is, is put it like so. So there’s a little chicken supreme, normally we would use a meat bat but most people don’t happen to have a meat bat so just a small heavy based pan.
Chicken Kiev
2 large cloves of garlic
A handful of fresh parsley, chopped, plus some for garnish
50g/3 1/2 tablespoons butter, softened
2 skinless chicken breasts with bone
2 eggs, beaten
2 tbsp plain flour
1 tbsp Knorr Chicken Granules
50g/1/2 cup fine breadcrumbs
Sunflower oil
Lemon to serve
Peel the garlic and remove the core (it’s rather bitter and not very nice). Slice finely, sprinkle with a pinch of coarse salt and grind to a purée with the side of your knife.
Add the grinded garlic mixture, the parsley and the butter and fork through to thoroughly combine to make a parsley butter.
Remove the little fillet of meat from below the chicken breast (the chicken supreme), place between 2 sheets of cling film and flatten using a rolling pin, or a small pan.
Place the egg, flour and breadcrumbs in 3 separate dishes. Add the Knorr Stock Chicken Granules to the flour to season.
Place a tablespoon of the garlic and parsley butter into the centre of the chicken breast and fold it back together again. Take the flattened supreme and place on the seam to seal the breast together.
Carefully (so the breast doesn’t burst open) dust in the seasoned flour, dunk thoroughly in the egg and coat with the breadcrumbs. Repeat the process with the egg and breadcrumbs to ensure a good coating that will prevent the butter from leaking out.
Leave to rest in the fridge for 50 minutes to 1 hour.
Heat a frying pan with sunflower oil to a depth of 2cm and carefully add the chicken. Cook for 10 minutes on each side. Add the parsley sprigs as well.
Remove from the oil and drain on kitchen paper. Serve immediately with wedges of lemon and the crispy parsley.
