Tarragon and Garlic Chicken Kiev
Tarragon and Garlic Chicken Kiev



  • 4 large chicken breasts, skin and bone removed
  • 3 beaten eggs
  • 100ml milk
  • 100g seasoned flour
  • Pinch of paprika
  • 100g panko breadcrumbs
  • Oil for frying
  • For the Butter
  • 3 chopped garlic cloves
  • Small bunch each of parsley and tarragon, chopped
  • 100g softened butter
  • ⅓ lemon, zest and juice
  • Mix the butter ingredients in a bowl with some seasoning, then spoon into a piping bag and pipe four lines of the butter onto a lined baking tray. Chill for 1 hour in the fridge to firm. When ready, place each chicken breast on a board (smooth side down) and cover with a sheet of film. Bash each to ½ cm thickness, then lightly brush the edges with some beaten egg and lay a piece of the butter mixture in the centre. Fold the chicken over the butter and tightly roll to enclose. Secure with cocktail sticks.
  • Add the milk to a shallow dish, mix the flour and paprika in a second dish, then pour the remaining egg into a third and the breadcrumbs in a fourth. Coat the chicken in milk, then flour, then egg and breadcrumbs, then set aside and chill for 1 hour.
  • Preheat the oven to 200C. Fry the kievs in 4cm of oil for about 10 mins, turning regularly until golden and crisp. Drain on kitchen paper, transfer to a baking tray and bake for 10 mins to cook through. Serve with salad or rice.
1 hr
4 serving

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