Chicken Kiev Meat
- 2 tbsp chopped fresh flat-leaf parsley
- 2 tbsp chopped fresh chives
- 1 tsp chopped fresh tarragon
- 100g (4oz) (8 tbsp) kerrygold butter, softened
- 2 garlic cloves, crushed
- 1/2 tsp strong English or Dijon mustard
- 4 x 225g (8oz) skinless and boneless chicken breasts
- 150g (5oz) (1cup) toasted plain bread crumbs or panko (shop-bought)
- 2 tbsp finely grated Kerrygold Dubliner cheese
- 2 eggs, beaten
- 4 tbsp plain flour
- vegetable oil, for deep frying
- salt and freshly ground black pepper
- cooked mixed long grain and wild rice and steamed French beans, to serve.
- To make the garlic butter, place the herbs in a bowl with the butter and mix in the garlic, mustard and a good grinding of pepper. Divide into four sections, then put your hands into a bowl of iced water before moulding each piece into a torpedo shape. Roll each one in a square of parchment paper, twisting the ends to secure. Chill for at least 30 minutes to allow the butter to harden.
- Place the chicken breasts on a chopping board. Remove the small fillet from underneath each one and set aside. Make a vertical cut down the length of each breast just big enough to take a piece of the garlic butter, but not all the way through. Place the chicken breasts between two pieces of cling film and pound with a meat mallet until even in the thickness. Repeat with the small fillets. Unwrap the chilled garlic butter and place one in the centre of each breast where you've made the cut, then put the small fillets on top, pushing the edges in to create a seal.
- Put the breadcrumbs or panko and cheese in a bowl, season and mix well. Lightly whisk the eggs in a shallow dish and season the flour on a flat plate. Dust each filled chicken breast in the seasoned flour, then dip in the egg and finally roll in the breadcrumb mixture. Arrange on a baking sheet and cover with Clingfilm, then chill for at least 30 minutes but up to 24 hours is fine.
- Heat the oil in a deep-flat fryer or straight-sided pan to 180 degrees celcius (350 degrees fahrenheit). Add the coated chicken breasts and deep-fry for 8-10 minutes until cooked through and golden brown. Drain well on kitchen paper and then leave to rest for a couple of minutes.
- To serve, arrange the chicken Kievs on warmed plates with the rice and French beans.
This classic dish never seems to fade in popularity. The italians call it pollo sorpresa. During cooking the butter melts within the chicken, creating a vaccum, so it is important to allow the chicken to rest for a couple of minutes before serving.