The Ultimate Chicken Kiev
The classic chicken Kiev with a Parma ham and parmesan twist. I served this with some roasted baby hasselback potatoes and some tender stem broccoli. You can also cook these in the oven or air fryer.
Print Pin RateServings: 2
Ingredients
Garlic butter:
- 70 g Butter softened
- 3 Cloves of garlic minced
- 15 g Parmesan grated
- 5 g Parsley chopped
- ½ Lemon juiced
Kiev’s:
- 2 Chicken breast
- 4 Slices of Parma ham
- 50 g Plain flour
- 2 Eggs lightly beaten
- 80 g Breadcrumbs
- 40 g Parmesan grated
Instructions
- Make the garlic butter by adding the ingredients into a bowl and mixing until well combined. Roll the butter up with cling film into a sausage shape then chill in the fridge until it’s set.
- Preheat the oven to 180C (Fan).
- Carefully cut a pocket in the chicken breast, making sure not to cut through the breast.
- Now the butter is chilled, cut it into 1/2cm rounds, then insert the butter into the chicken, then wrap each breast with 2 pieces of Parma ham. Make sure the ham covers the hole as this will help keep the butter inside of the chicken shen it’s cooking.
- Set out a breadcrumb station. Have one dish of flour, one of the eggs, and another of the breadcrumbs mixed with the grated parmesan.
- Coat the chicken in flour, eggs, and finally the breadcrumbs.
- Heat a good amount of oil in a frying pan over a medium to high heat. Once the oil is hot, shallow fry the chicken until the breadcrumbs are golden brown all over. Once they are goldened remove them from the pan and onto a baking dish.
- Bake the chicken Kiev’s for about 20 minutes, or until the chicken is cooked through. Enjoy.
