My kitchen smelt gorgeous tonight as I made chicken Kievs for Mr S. I had picked lots of wild garlic earlier to take to the community fridge, and wanted to use what was left up. This can be made with ordinary garlic as well. I made this for 2 of us, but you might want to increase the ingredients to feed more, or to make bigger portions. These are easy to make. I don’t like the kind that you buy in supermarkets. They seem to have a weird texture. However, I enjoyed these.
Ingredients
1 extra large chicken breast/ fillet (cut in half), or 2 small/medium ones
1 egg, beaten
some flour for dipping the fillets in
some bread crumbs for dipping the fillets in (mine had previously been made in the air fryer from stale bread.
2 garlic cloves
4 or 5 wild garlic leaves (optional but adds colour)
50g butter, chopped up into small cubes
Method
- To make the garlic butter, I did the following. I chopped up the garlic leaves finely and mince the garlic. I then slightly warmed the butter so that it was a little bit soft and mixed in the garlic and wild garlic. this can be done before hand and put in the fridge if wanted.
- I then put the beaten egg in one bowl, the flour in another, and the bread crumbs in another so that I could dip the fillets in them when filled.
- Make a pocket in the chicken and fill with the flavoured butter. Be careful not to cut all of the way through the chicken fillet. I did this on the top as I did not want the butter to leak out when cooking. Some people butterfly it.
- Dip the filled chicken fillet in the flour, into the egg, and then into the bread crumbs so that it is covered. They can be frozen at this point of placed in the fridge to cook later.
- I cooked mine straight away. It was cooked in the air fryer at 200C for 20 to 25 minutes. Check with a meat thermometer that it is cooked as a bigger chicken breast may take longer to cooked.
- Some people fry them first in a pan before baking in an oven, but I found that they did not need that.
Further information
The flavours of these can be changed by using different herbs or spices in the butter, or by adding cheese to the bread crumbs. Mine took 35 minutes to make from start to finish. Mr S gave the thumbs up and asked me to make them again. The wild garlic made it taste really fresh and all of the chicken was flavoured. I think that this will be going on our monthly menu. We will make a load of garlic butter and freeze it to use when wild garlic is out of season. When I made this, a large chicken breast was cut and shared as we do not eat a lot of meat.
These are brilliant! We don’t have wild garlic in Florida but I might check to see what we do have. It’s good that regular garlic can be used. I love chicken Kiev and have always pounded out the breasts and then wrapped them around the butter. This is so much easier! Thank you!
I always look for short cuts! Thanks. You might have 3 cornered leek growing wild there
This looks lovely, Toni.
Thank you. x
Thanks. I must admit, I don’t usually like chicken kievs, but I did like these.
These look delicious I will definitely try to do these thank you 😊
Thanks for your lovely feedback
I sometimes use cooked chicken breasts that I have frozen. Often one will be enough depending on the size. I slice it, add crushed garlic, some butter, a bit of garlic puree or I once used wild garlic from last years harvest. Wrap it in tin foil and put in oven or airfryer to reheat for about 25 minutes.
Yes it is nice like that and I do that too, but often with spicy fillings. Mr S likes his outside crispy, and so this is the first time that I have done it this way.
These look delicious 😋 I’d try these and cook in the air fryer I think. X
Good idea.
Long time member of your Facebook group. Another fab recipe that I look forward to making. I love all your philosophy and outlook on life.