A pet hate of mine is savoury foods containing unnecessary sugar. Kiev’s are no exception. Most shop-bough Kiev’s contain added sugar. I like to use my own frozen garlic butter, which I store in the fridge in thick slices. Don’t worry if you don’t have any frozen garlic butter, you can make it with chilled butter.
Serves 4
Nutritional information Per Serving
620 Kcals
49g fat
1.3g net carbohydrates (of which sugars 0.61g and fibre 1.1g)
43g Protein
Garlic butter
3-4 cloves of garlic, crushed and chopped
150g butter
small handful of finely chopped parsley
zest of half a lemon
seasoning to taste
4 chicken breasts (approx. 400g)
100g pork scratchings, finely ground
50g freshly grated parmesan
1 tsp paprika
2 tsp dried parsley
2 tsp oregano
1 tsp onion granules
seasoning to taste
1 egg
Mix the garlic, butter, parsley, lemon zest together and season to taste. Place a sheet of cling-film on your worktop and plop the butter mixture into the centre. Wrap to form into a sausage shape and either freezer if making beforehand, or chill in the fridge while you prepare the chicken crust.
In a bowl, place the pork scratchings in the bowl and add the parmesan, parsley, oregano, onion granules and season to taste. Combine well.
In another bowl, add a beaten egg.
Place your chicken onto your chopping board. Use a sharp knife and make a deep pocket into the breast, making sure you don’t cut right the way through the chicken!
Remove the garlic from the fridge or freezer. Cut into thick chunks and place 1 or 2 chunks into each of the chicken pockets. You need to try to ensure the chicken is sealed – you can use wooden cocktail sticks to help if you need to. Also dipping it into the egg and crumb mixture will help give a protective coating to prevent the butter leaking out.
Dip the chicken into the egg mixture, then into the crumb mixture for the final time. Place onto your greased baking tray. You can pop these into the fridge to chill until you are ready to cook them.
Bake in the oven at 180ºc/gas mark 4 for 20-25 minutes until golden.