This 70s classic is making a comeback! Panko breadcrumbs create a light, crispy coating that perfectly complements the juicy chicken and rich, garlic-herb butter that oozes out when you cut into the Kyiv. While the preparation may be a little fiddly, the effort is well worth it. This method ensures the butter stays sealed, resulting in evenly shaped Kyiv that are easier to cook. Many thanks to AGA Specialist Mandy Lloyd for this lovely recipe.
Serves 4
2 garlic cloves, crushed
1 tbsp fresh parsley, finely chopped
100g butter, softened
½ lemon, juiced
Salt and freshly ground black pepper, as needed
2 large skinless chicken fillets
100g panko breadcrumbs
2 eggs, beaten
75g plain flour
Pinch paprika
4 tbsp sunflower oil
Preparation Time: 1 hour + 30 minutes. Cooking Time: 25 minutes.
1. Place the garlic cloves, parsley, butter and lemon juice in a bowl and season well with the black pepper. Mash with a fork until well combined.
2. Shape into a roll, using cling film to help, then tightly wrap and freeze for about 20 minutes.
3. Lay one of the chicken breast fillets on a chopping board and cut it in half horizontally, to form two thinner pieces.
4. Lay the pieces on a piece of cling film and cover with another piece. Use a rolling pin to pound them to a thickness of 3mm. Repeat with the second fillet.
5. Remove the butter from the freezer and cut in half lengthwise and then in the middle to form 4 pieces.
6. Divide the butter between each chicken breast slice, fold the sides in and roll it up.
7. Wrap each breast in cling film and place in the freezer for about 10 minutes.
8. Place the breadcrumbs on one plate, the beaten eggs in a separate bowl and mix the flour with paprika and some salt and pepper on a third plate.
9. Using one hand, dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kyiv has a double coating (this will make them extra crisp and help to keep the butter inside).
10. Chill for at least 1 hour before cooking.
11. Heat the oil in a large frying pan on the boiling plate, hotplate on boiling setting or induction on high.
12. Fry the kyivs for 2-3 mins each side until golden – you may need to do this in batches.
13. Place on a baking tray lined with Bake-o-Glide or foil.
14. Place in the oven. CAST OVEN: on the 4th shelf of the baking oven or oven on B4. FAN OVEN: preheated B4/160oC/325oF. Cook for 20-25 mins until golden brown and cooked through. Serve immediately.
