Chicken Kiev is a retro classic that has made somewhat of a comeback – and so it should, as the combination of chicken, garlic and crispy breadcrumbs is a winner.
This version, however, is a little different. It’s a combination of two recipes – one for chicken kiev and the other for a chicken breast stuffed with goat’s cheese and tarragon. I think it turned out rather well!
Because it is baked in breadcrumbs, the chicken was incredibly moist. Because it is only fried for a few minutes, then transferred to the oven, this is also a lighter version of a chicken kiev. This is great for a midweek meal. I served with colcannon, but would also be lovely with a salad.
2-3 garlic cloves, crushed
Squeeze of lemon juice
2 tbsp finely chopped fresh flatleaf parsley
1 tbsp finely chopped fresh tarragon
4 tbsp light cream cheese (such as Philadelphia Light), chilled
4 x 175g free-range chicken breasts, trimmed, skin removed (see tip)
50g flour, well seasoned
2 medium free-range eggs, beaten
75g Japanese panko or dried breadcrumbs
3 tbsp groundnut oil
100g soft goat’s cheese
1. Preheat the oven to 200°C/ fan180°C/gas 6. Mix the garlic, lemon juice, parsley, tarragon, cream cheese, goat’s cheese and seasoning in a bowl to make the filling.
2. Butterfly the chicken breasts by slicing them part of the way through with a sharp knife, then opening the breasts out like a book. Wrap in cling film and gently pound flat with a rolling pin, being careful not to tear the flesh.
3. Place a quarter of the filling into the centre of each flattened breast and fold over one side of the chicken, then the other (like folding a sheet of paper to fit in an envelope). Cover the seal with the flattened small piece of chicken fillet, if you have it (see tip). Roll each breast tightly in cling film and chill for 30 minutes to firm up.
4. When firm, remove from the cling film and dust in the seasoned flour. Dip in the beaten egg, then roll in the breadcrumbs to coat completely, shaking off any excess.
5. Heat an ovenproof frying pan, then add the oil. Fry the kievs on all sides until lightly browned, then transfer to the oven and bake for 20 minutes until golden and cooked through. Serve immediately.