Less than 30 mins preparation time
10 to 30 mins cooking time
This simple recipe for a homemade chicken kiev is so much better than shop-bought versions.
- For the chicken kiev
- 4 x 175g/6oz chicken breasts, skin removed
- 3 garlic cloves, finely chopped
- 1 lemon, juice only
- salt and freshly ground black pepper
- 1 tbsp chopped fresh tarragon
- 230g/8oz butter, slightly softened
- 2 tbsp plain flour
- 1 free-range egg, beaten
- 10-12 tbsp fresh breadcrumbs
- olive oil, for frying
- For the rice
- 250g/9oz cooked white and wild rice (from a packet of mixed white and wild rice)
- 100g/3½oz bacon lardons, fried until crisp
- 1 tbsp chopped fresh parsley
- 100g/3½oz pine nuts, toasted
- 2 tbsp melted butter
- Preheat the oven to 200C/400F/Gas 6.
- For the chicken kiev, slice a piece out of the centre of the chicken breast to make a pocket using a sharp knife. Place the garlic, lemon juice, salt and freshly ground black pepper, tarragon and butter into a bowl and mix well. Stuff this mixture into the pocket in the chicken breasts.
- Dredge the chicken breasts in the flour, then dip into the beaten egg, then the breadcrumbs to coat completely, shaking off any excess.
- Heat the oil in an ovenproof frying pan and fry the chicken breasts on all sides until lightly browned. Transfer to the oven and bake for 18-20 minutes, or until golden-brown and completely cooked through.
- For the rice, place all the rice ingredients into a bowl and mix well. Pack the rice mixture into four cups or ramekins.
- To serve, turn the rice out onto serving plates with the chicken kiev alongside.