Normally deep fried, this chicken Kiev has the crumbs set in the pan before being fi nished in the oven, making it healthier – and no less delicious.
4 skinless chicken breasts, about 250g each with wing bone attached, tenderloins removed
1 lemon, quartered, seeds removed
½ loaf day-old sourdough bread, crusts removed, processed to fine crumbs
½ bunch fresh flat-leaf parsley leaves, finely chopped (some stem okay)
1 tsp sea salt
¼ cup milk
1 cup plain flour
500ml vegetable oil, for frying
rocket and parmesan salad, to serve
For the herb butter
3 tbsp salted butter, softened
1 tbsp flat-leaf parsley, finely chopped
1 tbsp chives, finely chopped
½ tsp sea salt finely grated
rind of 1 lemon
1 garlic clove, peeled and finely chopped
1. For the crumb mix, combine bread crumbs, parsley and salt in a bowl and toss well.
2. For the herb butter, combine all ingredients until well mixed. Roll into a log, 1cm wide, and refrigerate until firm. Cut into 4 even pieces.
3. For the chicken Kievs: cut an incision from one side lengthways through the centre of the breast to create a pocket just large enough for herb butter to be placed into. Place 1 piece of herb butter into the incision of each chicken breast, pressing down breast to enclose the butter within; refrigerate for 30 minutes. Meanwhile, whisk egg and milk together.
4. Coat each breast in flour, shaking off excess. Coat well in egg wash mix, followed by the crumb mixture, gently pressing down to ensure completely covered. Allow to chill in fridge for further 30 minutes.
5. Meanwhile, preheat oven to 180°C (200°C fan-forced). Heat oil in large frying pan over medium high heat. Pan-fry crumbed chicken breasts on either side for 2 minutes until golden on each side. Remove, drain on paper towel, place on a baking tray and roast in oven for about 20 minutes or until chicken is cooked through.
6. Drain chicken on kitchen paper, then place on plates with a lemon wedge. Serve with potatoes, rocket and parmesan salad.