Chicken/Turkey Kievs

First things first you need to make some breadcrumbs. As most students don’t have food proccessors I find that the fine section of a cheese grater does a pretty good job. Put this on a plate ready for dipping.

Next beat the egg and put it in a dish or bowl ready for dipping. Also put a small amount of flour on the plate also ready for dipping.

Now for the chicken (or turkey). Make a cut in the side of the chicken breast, the length of the kiev. You are trying to make a pocket for the filling. If you have a sharp knife it should be a very easy job. If you got all the way through its no big problem.

The filling is simply made by chopping the herbs and adding them to some butter. Now the amount of herbs and garlic you use for this is down to taste. I alway keep some of the chopped herbs behind to mix with the breadcrumbs, but that isn’t necessary.

Spread your butter filling inside the pocket you made in the chicken. At this point you are ready for dipping. First you want to start heating a frying pan with some olive or sunflower oil in, on a medium heat. Then take the kiev first dip it both side in the flour, then transfer it to the egg, both sides again. At this point you may think that most of the flour has been washed off but the egg but don’t worry. Next into the breadcrumbs. boths sides and get a good covering. Pat more breadcrumbs onto the side where there are gaps.

Now transfer this into the frying pan. Make sure the pan is hot before you do. You probably want to fry it for about 15-20 minutes depending on the thickness of the kiev. Turning every 5-8 mins to check.

Thats it, I’d serve it with lettuce and some new potatoes boiled and seasoned.