This comfort food classic is surprisingly easy to make, especially using our chicken, superb garlic and parsley butter. We use a trick for stuffing the kievs that makes them less likely to burst open during cooking.
Ensure the garlic and parsley butter is beginning to defrost but is still very firm.
Preheat the oven to 180C.
Remove the thin fillet strip of meat from each chicken breast and set aside.
Insert a long, sharp knife into the thickest side of each chicken breast to make a pocket, taking care not to cut through the flesh on either side.
Cut the garlic butter into rounds and in half again. Stuff each cavity with the butter. Cut a section of the trimmed chicken and use it to plug the butter cavities. Use a little flour and water paste to ‘glue’ it in place, if you like.
Spread one plate with seasoned flour, another with beaten egg and another with panko crumbs. Dip the kievs first into the flour, then into the egg, then coat fully with the crumbs.
Heat oil to 180C at a depth of 1 inch, in a high sided pan suitable for deep frying.
Fry for 3 minutes each side or until golden.
Place on a baking tray and cook for 12 minutes, or until cooked through.
This handy little sausage of butter, infused with the sharper notes of garlic and parsley, is a kitchen godsend and a fantastic shortcut for when you don't fancy mixing your own buttery melange. Simply cut into rounds and use as you need - make garlic bread with a twist (post thin rounds in pre-cut ...
Yellow corn-fed chicken is so utterly divine that you’ll want to eat it forever after, and these supremes are a great way of speeding up the cooking, just in case you’re busier than you’d like to be when the cravings hit…
Chicken with Creamy Morel Sauce Recipe - click here.
Sweet and Aromatic Flavour of Frozen Mirabelle Plums!
Frozen Mirabelle plums are small golden-yellow fruits known for their naturally sweet, honey-like flavour with delicate floral notes. Their taste is subtly tangy, creating a beautiful balance that makes them versatile for both sweet and savoury ...
90 Day Dry Aged Beef Steak: Unparalleled Depth, Richness & Character!
Our 90-day dry-aged Peak District ex-dairy cow steak offers a truly unique and luxurious eating experience for discerning meat lovers. Sourced from heritage ex-dairy cattle reared on lush, green pastures in the Peak District,...
The Taste of Sweetened Blueberry Puree: A Perfect Harmony of Sweetness and Tartness!
The sweetened blueberry puree is a blend of carefully selected wild and cultivated blueberry varieties from Canada, offering a flavour experience that’s as rich as its origin. This 100% natural puree contains no ...
Vibrant Flavour, Bold Colour: Premium Raspberry Puree!
To obtain a perfect raspberry puree, we crafted the ideal blend for an intense red colour, a powerful taste of ripe raspberry and a unique aromatic finesse. This premium puree is sweetened with 10% crystal sugar, carefully balanced to highlight...