I love this time of year when you can go and forage wild garlic. I have already made muffins, hummus and pesto and I fancied pushing myself a bit further by having a go at homemade kiev’s. I was so chuffed with the result, the chicken was so moist and tender and the wild garlic made it really special. By double dipping and coating the chicken it makes it so crisp and keeps the butter inside. This was my first attempt and I would definitely make it again.
Ingredients (serves 2)
- 2 large chicken breast
- 4 slices of wild garlic butter, (50g) recipe here
- 2 eggs beaten
- 25g seasoned plain flour for dusting
- 70g panko breadcrumbs
- good drizzle of rapeseed oil, for frying
- Slice a deep pocket in each chicken breast. To do this, insert a deep knife into the thickest end of the breast. Keep pushing down along the breast, about halfway into the fillet, being careful not to cut all the way through. Push your finger down into the hole to open it, then stuff with 25g wild garlic butter, making sure that it goes all the way into the pocket. Repeat the process with the remaining chicken breasts.
- Line up 3 shallow bowls and put the flour in the first, the beaten eggs in the second and the breadcrumbs in the third. Dredge each chicken breast in the flour, then coat in the eggs and lastly the breadcrumbs. Dip each one in the eggs for a second time, then coat again in the breadcrumbs. Transfer to a plate and repeat with the second chicken breast. Cover the plate with cling film and chill for at least 1 hr.
- When you are ready to eat, heat oven to 180C/160C fan/gas 4. Fill a pan 2cm deep with oil and set over a medium-high heat. Once hot, fry the Kievs for 2-3 mins each side until golden brown, then transfer to a baking tray. Pop in the oven for 25 mins or until cooked through.