Name: Chicken Kiev
Yield: Serves 4
Ingredients: 1 large egg, beaten; 80-100 g (2¾-3½ oz) fresh white breadcrumbs; vegetable or corn oil, for frying; 120 g (4¼ oz) butter, softened; 1 tbsp finely chopped new-season garlic, or 4 cloves ordinary garlic, crushed; 2 tbsp chopped parsley; salt and freshly ground black pepper; 4 chicken breasts with the wing bone on, skinned; 3 tbsp flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

About

WHEN WAS THE LAST TIME YOU CUT THROUGH A CRUMBED CHICKEN BREAST AND A STREAM OF GARLIC BUTTER OOZED OUT? Chicken Kiev used to be commonplace on almost every menu with Steak Dianne and the likes, but now it’s almost an endangered species, though you can find it in the freezer compartment in supermarkets. Properly done, it can be dreamy - there’s always a reason why something was once so popular. But if this classic dish is prepared without due care you will end up with a dry old hollow bit o