<smug> Just made my own Chicken Kiev!

[weegiemum]

I am so smug the kids are wolfing it down with veg and mash and it is gorgeous.

I am being a Good Mother today!

I love chicken Kiev.

Deeply impressed

How the hell did you get the buttery garlicy gorgeousness to stay inside? (if indeed you did!)

It was dead easy!

Slice a pocket into a chicken breast, stick in some garlic butter.

Coat in egg and home-made breadcrumbs. Oven bake!

Sadly I am on chargrilled plain chicken and salad (diet!). Had a bite of dd2's though, it was lovely!

Mmmm. I haven't done that for aaaaaages. It may have to go in next week's meal planner. Well done!

Did your buttery gorgeousness stay inside?

Ooh I made it a few weeks ago and it was gorgeous. It is a bit of a faff tho. I made it as a friday treat tea for me and dh. I made extra garlic butter tho and froze it for next time.

Oh. I never thought to do it in a oven (duh!). I always thought it had to be deep fried. By doing it in the oven, does the butter ooze all out (my fear of the oven method)?

Yes, but did you garlic butter stay inside?

If so, what's the secret?

COME ON PEOPLE - TELL US!!

(and yes I am shouting)

or do we not meet security clearance for your garlicy buttery gorgeousness staying inside secrets?

Low - I must own up and say that not all of the garlic butteriness stayed inside but if you put a good knob of it in and liberally coat with breadcrumbs it stands a good chance of staying intact.

Oh and BTW I fry them then put in oven to make sure they are cooked through so any butteriness that has seeped out can be poured over the top before serving.

I just added chicken to the ocado shop this week, I haven't made it for years! Well worth it though, so much better than shop bought.

I think it's just luck and good pocket slicing that makes it stay in. I have tried tying with string before but when you take the string off the coating comes too.

I would imagine that would be a benefit to oven cooked, you could prop them so the split was on top.

Would oozing decrease if one froze the butter before putting it into the pocket? Probably not, but maybe if the breast wasn't very thick?

I bash the breast with one of those meat mallets so its thin then put the butter in the middle and roll it up. Secure with cocktail sticks. I'm not sure that frozen butter would prevent oozing cos its gonna warm up anyway IYSWIM. No harm trying it tho.

I make my pocket under the mini breast bit, which then gets folded over the butter slit. Then I wrap it tightly in cling film and put in the fridge for an hour before flour/butter/crumbs and frying. Always works a treat.

I vary the butter too. Rather than garlic and parsley, chilli and coriander is delicious.

Right. You lot have inspired me. I took the breasts off my chicken and am going to attempt Chicken Kiev tomorrow. I'll let you know how it goes tomorrow.