Throwback: Chicken Kiev

Tony Jackman

Ukrainian, obviously ... but no. Well, not really. Russian then? Probably… sort of. Or is it French, or British, or even in some way American, in that Americans are credited with popularising the dish? Hmmmm. Either way, it’s Chicken Kiev, a good old throwback.

It is, simply, a chicken breast with a filling of flavoured cold butter, crumbed and fried and/or baked, which process turns the inner cold butter into a sauce.

Here’s my take on how you make it…

Chicken Kiev in preparation, before being folded into parcels and crumbed. (Photo: Tony Jackman)

Ingredients

For the butter:

6 Tbsp butter

4 cloves garlic, minced

1 Tbsp finely chopped spring onion

1 Tbsp chopped parsley

1 tsp chopped garlic chives

2 thyme sprigs, picked leaves of

Salt and pepper to taste

For the chicken:

4 chicken breasts

Canola oil for deep or shallow frying

For the coating:

1 cup plain flour

Salt

Pepper

½ tsp Cayenne pepper

1 tsp good old South African chicken spice

2 eggs, beaten

For the crumb:

2 cups breadcrumbs

Zest of 1 small lemon

½ tsp Cayenne pepper for the crumb

Salt and pepper

Method

Mix butter ingredients together and refrigerate until needed.

Mix dry ingredients in a plastic container except for the breadcrumbs, and stir so that seasonings are evenly distributed.

Beat eggs in a separate container for dipping the prepared breasts into.

Pour the breadcrumbs into a third bakkie and stir in the seasoning.

Butterfly the chicken fillets. Lay out a sheet of plastic cling film. Using a small, very sharp knife, slice side-on into each breast but not all the way, so that you can fold it out (hence, butterflied). Place another sheet of cling film on and pat/push the flesh down with your palm and the side of your hand to thin it and increase its area, but being careful not to break the flesh. Lay out all 4 breasts in front of you, uncovered.

Divide the cold butter into four pieces. Spread it evenly over the centre of the breasts.

Fold all ends over to make a round ball.

Turn each one over so that the smooth side is at the top.

Wrap them in cling film and refrigerate for 40 minutes or so.

Bread the chicken balls by dipping them first into flour, then egg, then the crumbs.

Return them to the fridge for 20 minutes.

Preheat the oven to 200℃ and heat oil in a deep pan to 160℃.

Pan fry the breasts until golden then transfer to an oven tray lined with foil and bake for 15 to 20 minutes. 

https://www.dailymaverick.co.za/article/2021-04-15-throwback-thursday-chicken-kiev/