Get clever with your kiev

IT’S kitsch but everyone loves a good kiev. Make sure yours are free from added preservatives by making them from scratch with this simple howto guide.

1. Cut off the mini fillet from each chicken breast. That’s the little ‘mini fillet’ bit attached to the back.

Cut each breast diagonally through the middle to make two smaller fillets. You can use whole breasts but they’ll take longer to cook so you’ll be less likely to undercook smaller ones.

Make a cut through the widest part of the breast to make a long pocket through each section of chicken.

2. Make up some garlic butter, or any other filling you like. Soft cheese and herbs makes a nice filling too. Shape the fillings into little sausages and pack them you’ve made.

Don’t fill the holes quite full, leave a gap so the chicken meets flesh to flesh at the top.

Cut a piece off the mini fillet and use this to make a plug or lid. This will seal your kiev when it cooks.

3. Dip each chicken breast in some flour seasoned with a bit of salt and pepper.

4. Next, dip each chicken into the holes breast into some beaten egg.

5. Finally, roll the chicken in breadcrumbs. Keep one hand for breadcrumbing and use the other hand for flouring and dipping in egg. This will stop you getting your fingers breadcrumbed and the kiev getting lumpy.

You can dip the cut end into the egg again, and into some more breadcrumbs so it’s very well sealed. SERVES: 4

PREP: 50 minutes COOK: 35 minutes

WITH just the right amount of crunch on the outside, it’s the pesto filling that shines in this special ‘comfort food’ meal.

INGREDIENTS

4 chicken breast fillets

40g (1/4 cup) plain flour 2 eggs, lightly whisked 100g (2 cups) panko breadcrumbs

Mashed potato, to serve Fresh basil leaves, to serve PESTO BUTTER:

3/4 cup (loosely packed) fresh basil leaves

1/4 cup pine nuts, toasted 2 garlic cloves, chopped

6. Heat a fryer or deep heavy-based saucepan of oil to 170C. Deep-fry the chicken kievs for 5-6 minutes for small kievs, or until piping hot all the way through.

For kievs made with whole breasts, it is easier to brown them in a pan with a bit of oil first, then place on a baking tray and bake at 200C for 15-20 minutes, depending on size.

Again, they must be piping 80g unsalted butter, at room temperature

20g (1/4 cup) finely grated parmesan

METHOD

1. For the pesto butter, process the basil, pine nuts and garlic in a food processor until finely chopped. Add the butter and parmesan, and pulse until combined. Season. Transfer to a plastic piping bag. Use scissors to snip 1cm from the tip.

2. Use a long sharp knife to make a deep cut along the thicker side of each chicken breast to form a large pocket (do not cut all the way through). Pipe pesto into the pockets. Seal with toothpicks.

3. Place the flour on a large hot all the way through.

You can test the heat by inserting a metal skewer into the thickest part and holding it for 10 seconds. Pull it out and touch it against your wrist. If it’s burning hot the chicken is cooked in the middle.

Use a meat thermometer though if you’re not sure.

For more expert advice, go to www.lifestyle.com.au. plate. Whisk eggs in a large shallow bowl. Place the breadcrumbs on a separate large plate. Coat the chicken in the flour and shake off any excess. Dip in the egg mixture, then in the breadcrumbs, pressing firmly to coat. Transfer to a tray. Cover with plastic wrap. Place in the fridge to set for 15 minutes.

4. Preheat oven to 200C/180C fan-forced. Spray the chicken with olive oil. Bake for 30-35 minutes or until golden and cooked through. Remove toothpicks and serve the chicken kiev with the mash and a scattering of fresh basil leaves.

Recipe by Alison Adams Photo by Al Richardson