Russian Cuisine – Chicken Kiev Recipe

This must be one of the most traditional dishes from Russia. There are many bad attempts of this in the freezer cabinet in supermarkets – so why not give this one a go!

Difficulty rating: Moderate

Serves: 6

6 Chicken breasts, skin removed
4 oz butter at room temperature
4 cloves of garlic
2 oz chopped fresh parsley
Olive oil for deep frying
3 oz flour
3 oz fresh bread crumbs
1 egg
1 tsp dried dill
½ tsp black pepper
1 lemon cut into slices

Russian Cuisine   Chicken Kiev Recipe

Carefully cut a slit in the chicken breasts, and open out the breast. Place a piece of cling film over the open out chicken breast and flatten out using a mallet, until approx ¼ inch thick. Once you have done this to all breasts, place in the fridge.
In a bowl combine the butter, garlic, dried dill, pepper, and fresh parsley. Combine the mixture ingredients. Spread the butter mixture onto a piece of foil, and shape into a cylinder. Refrigerate the butter for 30 min until firm. When firm, remove from the fridge and cut into 6 even pieces. Place one in each of the chicken breasts and role firmly. (The butter needs to be firmly encased so that it doesn’t escape when cooking, so make sure that the sides are tucked firmly in too!). Secure firmly with tooth picks.
In a shallow dish, whisk the egg. In a separate dish place the breadcrumbs. Coat each chicken breast firstly in the egg and then in the breadcrumbs until evenly coated.
Heat the oil in a pan, to check when it is hot, place a piece of bread in the oil and see if it turns golden. Once hot, carefully place the chicken breasts in the oil (you will have to do this in batches, keeping the cooked ones warm in the oven at a low temperature). Cook for 5 -7 min until golden and the chicken in cooked. Serve with slices of lemon.