About this recipe:If you love chicken kievs, there's nothing that beats this homemade version that's typical in a Ukraine home. Chicken breasts are pounded thin, stuffed with garlic butter and deep-fried to perfection.
8 skinless, boneless chicken breast fillets
75g butter, softened
1/2 teaspoon ground black pepper
1 teaspoon garlic granules
3 tablespoons water
1/4 teaspoon ground black pepper
1/4 teaspoon garlic granules
1 teaspoon dried dill
60g plain flour
55g dry breadcrumbs
475ml vegetable oil
1/2 lemon, sliced
4 tablespoons chopped fresh parsley
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Place each chicken breast between a sheet of greaseproof paper and pound, using a mallet or rolling pin, to about 3mm thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen.
To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic granules and mix well. Spread mixture into a 5x10cm rectangle on a piece of foil; freeze until firm.
When butter is firm, cut into 6 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with cocktail sticks.
In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic granules, dill and flour. Place breadcrumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
Heat oil in a large frying pan over medium high heat. When oil is hot, deep fry chicken kievs for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on kitchen towels, garnish with lemon slices and parsley and serve.