Homemade Chicken Kievs

degsyhufc

21-01-2014

I know at this point in time that there is another Chicken Kiev thread just below this one but I didn't want to derail that one as the OP specifically asked about supermarket ones.

Anyway, here are two alternative recipies that I thought some may find interesting.

Tom Kerridge Chicken Kiev
http://uktv.co.uk/food/recipe/aid/644552
The main difference is step2. Instead of making a pocket he does this instead.

Quote:
“2. Between 2 sheets of cling film, bash out each chicken breast until it is about 5mm thin. Spread the flavoured butter over the chicken, then roll each breast up as if it were a swiss roll. Wrap in cling film and place in the refrigerator to firm up for about 1 hour.”

Nigel Slater's Garlic Crumbed Chicken
http://www.bbc.co.uk/food/recipes/ga..._chicken_92638
This one has the garlic in the crum and is cheese stuffed.

Quote:
“[LIST=1][*]Score the chicken breasts four times, diagonally across the top to within 2cm/¾in of the bottom.[*]Finely chop the parsley and cut the taleggio into strips.[*]Roll the taleggio in the parsley and then stuff the cheese into the scored gaps in the chicken breasts.”

[/LIST]

Toby LaRhone

21-01-2014

Come on degsy - you can get 30 Bernard Matthews mini kievs for £5 at Farm Foods.
They get a Ten from Len!

degsyhufc

21-01-2014

Originally Posted by Toby LaRhone:
“Come on degsy - you can get 30 Bernard Matthews mini kievs for £5 at Farm Foods.
They get a Ten from Len!
”

Well you can recommend them to Andy in the other thread

Andy Birkenhead

21-01-2014

Wow ! 30 for a fiver ?? I'm there !!

Toby LaRhone

22-01-2014

Originally Posted by degsyhufc:
“Well you can recommend them to Andy in the other thread ”

I didn't need to.
They found their own way there

Welsh-lad

22-01-2014

I made it from my M&S Easy Chicken recipe book.

It's very nice. The only faff is having to deepfry them.

Toby LaRhone

22-01-2014

Originally Posted by Welsh-lad:
“I made it from my M&S Easy Chicken recipe book.

It's very nice. The only faff is having to deepfry them.”

Which is why I fancy Tom Kerridge's method in degsy's post - if you can master the flattening technique to roll it up.

Victoria Sponge

22-01-2014

I do love Chicken Kiev. My dad used to buy a lot of these for me as a child. I was always interested in making my own, but what stopped me was the thought of the butter coming out, as they did in the ready made frozen ones when baked. I don;t know why but I think it would be too difficult to make a tight enough seal.

Mariaella

22-01-2014

Tom Kerridge's recipe appeals to me too. Sounds like the garlic butter would be evenly distributed throughout the chicken.

I quite often flatten out breast fillets for speedy evenly cooked chicken. I split them half way then batter with the non spiky end of my tenderiser hammer thingy.

degsyhufc

22-01-2014

Originally Posted by Welsh-lad:
“I made it from my M&S Easy Chicken recipe book.

It's very nice. The only faff is having to deepfry them.”

Here is a baked version from Allegra McEvedy
http://uktv.co.uk/food/recipe/aid/631724

Badcat

22-01-2014

You don't need to deep fry them, I just make an deep incision at the side (making sure I don't go through the other side), shove in the garlic butter, cover the hole with the mini chicken fillet bit. Then flour and egg and breadcrumb dip (I do the egg and breadcrumb bit twice) and cook in the over for 30 mins.

god I love chicken kievs