Chicken 'Kenev' with home made mayonnaise recipe

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  • Serves 4
  • 45mins to prepare, 1hr to chill and 15mins to cook
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Chicken Kiev Home made Mayonnaise
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Customer recipe by Kenny Evans
Added 68 months ago

Finely chop the garlic. Take the softened butter, add the chopped garlic and herbs and blend with wooden spoon. Place mixture onto square of cling film and roll to make sausage shape, place in fridge to chill for at least 20 minutes.

Butterfly two chicken fillets and place to one side. Cover work surface with cling film, lay a chicken breast on the cling film and place another piece of cling film on top of the breast. using a wooden mallet bash chicken into 5mm thick escallops. Repeat with the other chicken breast using fresh cling film to keep them separate.

Take one flattened breast, remove top layer of cling film and cover with a couple of slices of parma ham and one chicken fillet.

Place a inch piece of the butter mix in the middle of the parma ham. Cover butter with another slice of parma ham and one chicken fillet. Carefully fold the ends of the breast over the butter/parma and then carefully fold one side over. Roll the chicken in cling film to make a 'roll' and place in fridge for 30 minutes.

Place flour, pinch salt & pepper in a shallow dish and mix together. Crack 3 eggs into another shallow dish and beat. Then blend the breadcrumbs and parmesan cheese into medium crumbs in a food processor, tip into another shallow dish.

Roll the kiev first in flour, then egg mixture and finally in the crumbs. Place back in fridge for another 20-30 minutes to chill.

For the mayonnaise; crack one whole egg and egg yolk into a bowl, add ¾ teaspoon mustard powder, juice of half of lemon, splash of white wine vinegar and whisk to make into a smooth mix.

Add a trickle of sunflower oil, whisk briskly to amalgamate together. Very slowly trickle about 210ml of remaining oil whilst whisking until a nice smooth glossy consistency, season to taste. Place in serving dish and keep to one side to serve at room temperture.

Heat oil in deep fat fryer to 155°C. Deep fry the kiev for 11 minutes and drain on kitchen paper. Serve with Jersey royal potatoes, baby carrots and asparagus.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 4 plump corn fed chicken breasts, skinless
  • 10 slices quality parma ham
  • 300g fresh white breadcrumbs
  • 135g grated Parmesan regiano cheese
  • 100g flour for dusting
  • 3 free range eggs
  • pinch salt and pepper
  • 2 litre sunflower oil, for deep frying
  • 1 large clove garlic
  • 150g slightly salted butter
  • 3tbsp flat parsley, finely chopped
  • 1tbsp coriander, finely chopped
  • 1 large free range egg
  • 1 large free range egg yolk
  • ¾tsp dry english mustard powder
  • ½ juice of a lemon
  • splash white wine vinegar
  • 240ml sunflower oil
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