I'm not sure why, but every so often, the conversation in work comes round to chicken Kiev. Everyone loves it - there's a distinct sense of general excitement if someone's having Kiev for tea.
I've made this before many times but the new secret I've discovered is to boil the garlic before mixing into the butter.
My own personal secret is to use panko breadcrumbs - I'm a huge fan of these but they're buggers to find and I wish the supermarkets would catch on. I've now found a local deli which stocks them.
They're slightly sweet and super crispy so perfect for fishcakes and I pressed them into Kiev duty.
I'm lucky to have a fantastic chicken supplier at the farmers' market in Roath, Cardiff so was off to a good start with a couple of lovely chicken supremes (breasts with the wing joint left in).
First up, boil a clove of garlic per chicken breast in water for about 10 minutes until soft and mellowed. Mash this into a good tablespoon of butter per Kiev and add some chopped parsley if you have any. This now smells amazing.
Wrap in foil and pop into the fridge for half an hour to firm up.
Cut a pocket in the thickest part of the chicken breast. Divide the garlic butter evenly and press it into the pocket - seal this up with a cocktail stick or two.
Get three dishes ready - flour, beaten egg and breadcumbs. Each Kiev needs a good coating of flour, a soak in the egg so it's fully covered then a turn around in the breadcrumbs until covered.
Fry in about an inch of hot oil in a deep pan until golden brown - about five minutes a each side - then finish off in a hot (200 degC) oven for about 15 mins to make sure the chicken's cooked through.
OK, it's a bit of a faff compared to buying readymade - but the difference in flavour, the guarantee that you're getting good quality chicken and the bragging rights for making it yourself are all worth it.
Also posted on my blog www.easyteas.co.uk