- To start you want to butterfly each chicken breast so they open up like a book, but be careful not to cut all the way through. If you are not sure on how to do this watch this video........ Once you have the chicken ready season with salt and pepper, then divide the butter (see recipe here) between the two. Depending on the size of the chicken you may need a little more or a little less. Fold over one side of the chicken so it incases the butter, then fold over the other side, trying to make sure there are no gaps for the butter to escape. Now tightly wrap each chicken breast in clingfilm and chill for at least 1 hour.
- Get 4 bowls or plates and pop the flour in the first one, the eggs in the second one, the panko in the third and leave the last one to one side to put the chicken on once coated. So now it is an assembly line, take the chicken and roll in the flour, into the eggs (allowing any excess to fall off back into the bowl) and into the panko. Make sure to cover evenly and repeat the process with the remaining chicken.
- Preheat the oven to 180℃ and while you wait fry the Kiev’s in oil over medium heat. Fry for 3-4 minutes on all sides until golden. Transfer to a baking tray lined with parchment paper and bake for 20-25 minutes until nice and crispy.
I like to have baked beans and lots of chips with my Chicken Kiev’s.