Crisped to perfection and oozing garlic butter, learn to prepare this retro favourite that’s making a big comeback. You can assemble the Kievs and keep them in the fridge for a couple of hours until you're ready to serve them. Freeze the uncooked Kievs on a baking sheet until solid, then wrap well and freeze for up to a month. Defrost fully before cooking.
In a small bowl, mash the butter, garlic and parsley with a fork, until combined; season well. Put the butter onto a piece of clingfilm, and then roll it up into a short cylinder. Chill for at least 1 hour, or freeze for 15 minutes.
Put the chicken breasts between two pieces of clingfilm and bash with a rolling pin, until completely flattened.
Divide the chilled flavoured butter mixture into two smaller rolls and put one in the middle of each flattened chicken breast.
Wrap the chicken around the butter, making sure the sides overlap. Chill, seam side down, on a plate for at least 10 minutes.
Preheat the oven to gas 6, 200°C, fan 180°C. Put the seasoned flour, egg and breadcrumbs into three separate shallow bowls. Dust the chicken parcels in the flour, and then dip them in the beaten egg, followed by the breadcrumbs, making sure they are well coated.
Heat the oil in a non-stick frying pan over a medium heat. Fry the Kievs (seam side down first) for 5-7 minutes, turning frequently, until golden all over. Transfer to a baking tray and bake in the oven for 12-15 minutes, until cooked through (cut into a thick portion) and check that it is cooked through, with no pink showing.
To prevent the butter from oozing out the ends of your Kiev, wrap the stuffed breast in clingfilm and freeze for 2 hours. Remove from the freezer, coat in breadcrumbs while still frozen, then leave to defrost thoroughly in the fridge for a few hours before cooking.
If the chicken parcels are proving difficult to seal, mix together a little butter and flour to act as a glue to help stick them together.
If the chicken breasts still have the mini fillet attached, use it to help cover the butter completely.
For an extra crunchy crumb, give the chicken a second coating in egg and breadcrumbs.
To test if the oil has reached the right temperature for frying, drop in a small crumb of bread. If it turns golden within 15 seconds, then the oil is hot enough to start cooking.
Sage and cream cheese filling with Parmesan crust: Mix 50g (2oz) cream cheese with 4-5 sage leaves, finely shredded and plenty of seasoning. Add a good grating of fresh nutmeg then pop into the freezer for 15 minutes. Continue with the recipe using the cream cheese filling instead of butter. Swap 25g (1oz) of the breadcrumbs for finely grated Parmesan. Cook as in the recipe.
Blue cheese and walnut: Mash 40g (1 1/2oz) blue cheese with 4-5 finely chopped walnuts and the leaves from 2 thyme sprigs. Divide between the chicken breasts and fold up. Continue with the recipe.
Indian spiced butter: Into the softened butter mix 1/2 tsp fennel seeds, a pinch of turmeric, a pinch of cumin powder and 1/2 a finely chopped green chilli. Add 1 tbsp finely chopped coriander and season well. Continue with the recipe.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.