Wild Garlic Chicken Kiev

Everyone loves a kiev, right?! There is something SO satisfying about crispy chicken with an oooozing garlic butter centre. I also absolutely love wild garlic, so whenever it’s in season, I like to make the most of it. I’ve used it for my filling in this recipe, but you could swap it out for just normal garlic and some fresh parsley.

The recipe for the butter makes far more than you need for the kievs, but it keeps well in the fridge or you can pop it in your freezer. It is super versatile as well, have it tossed through pasta, spread it on toast, fry mushrooms in it, serve it with steak… there’s so much you can do with it! Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!

Wild Garlic Chicken Kievs

Ingredients (serves 2)
For the butter:
250g block unsalted butter, softened
Large bunch wild garlic, about 50g
Zest of half a lemon
Flaky sea salt, to taste

For the kiev:
30g wild garlic butter, softened
2 large chicken breasts
50g plain flour
100g panko breadcrumbs
2 tbsp parmesan
1 egg, beaten
Vegetable/sunflower oil, for frying

1. To make the butter, put the softened butter in a food processor with the wild garlic, lemon zest and salt to taste. Blitz until smooth and blended (if you don’t have a processor, just do it in a bowl and very finely chop the garlic). Place the mixed butter in clingfilm, roll into a log and place in the fridge.
2. Use a sharp knife to pierce the chicken breasts at the thickest end, pushing into the breast but try to avoid going all the way through. You want the hole to be big enough to fit the butter. Stuff the chicken breasts with the butter, pushing it as far into them as you can.
3. Put the flour on one plate with some salt & pepper, the beaten egg on another plate and the breadcrumbs and grated parmesan on another plate. Coat each chicken breast in the seasoned flour, then the egg. Coat in the breadcrumbs, then back into the eggs and back into the breadcrumbs a second time so you have a thick, even coating, especially around the hole with the butter.
4. Preheat your oven to 180c (fan). Heat enough oil (about 2cm) to cover the base of a frying pan over a high heat. Add the chicken and cook in the hot oil on both sides until golden brown. Place them on a baking tray and finish cooking in the oven for 5-10 minutes until cooked through and crispy. Serve with whatever you like! 

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s