Chicken Kiev
Chicken Kiev

Ingredients

Method

  • 4 skinless chicken breasts (approx 175g each)
  • 3 chopped garlic cloves
  • 1 lemon, juice only
  • Salt and pepper
  • 1 tbsp chopped tarragon
  • 230g butter
  • 2 tbsp flour
  • 1 beaten egg
  • 12 tbsp breadcrumbs
  • Olive oil, for frying
  • Cooked rice, to serve
  • Preheat the oven to 200C. Slice a piece out of the centre of each chicken breast, making a pocket with a sharp knife. Mix the garlic, lemon, salt and pepper, tarragon and butter in a bowl, then stuff this mixture into the pockets in the chicken.
  • Dredge each breast in flour, dip into the egg, and then coat in the breadcrumbs to completely cover. Heat the oil in an ovenproof frying pan, and fry the breaded chicken on all sides until lightly browned. Transfer to the oven and bake for 20 mins, or until cooked through and golden. Serve with cooked rice.
30 mins
4 serving
This recipe pairs perfectly with the Gerard Tremblay Petit Chablis Chardonnay 2019 from Chablis, France.

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