This Wild Garlic Chicken Kiev is easy and fun to put together and a seriously impressive & tasty dish you’ll enjoy sharing with friends.
Deeeeeelish. It has been far too many years since I’ve had a Chicken Kiev, and I’m pretty sure I’ve only ever eaten the frozen, mass produced variety. This homemade one has all the tasty characteristics you’d expect, with a seriously crunchy coating, and an oozy garlicky centre, but happily you get a bit more say over the quality of the chicken and other ingredients used.
Initially I just used wild garlic in the butter mixture but honestly, even before cooking, the flavour just wasn’t strong enough for my liking, hence why I added the regular garlic too. If it’s out of season, or you just can’t source any wild garlic, feel free to omit it, although you’ll be missing out on that lovely fresh jade like colour in the heart of the Kiev.
As an added bonus, Jonny & I shared one Kiev between us as they were huge. This left one whole Kiev chilled in the fridge for lunch the next day. Sliced up over salad greens, garlicky butter all hardened and still nestled in the centre of that rolled chicken, it was a real treat and to be highly recommended making extra purely for the leftovers!
Wild Garlic Chicken Kiev
- 1/4 of a stick of salted butter about 60g
- 2-3 tablespoons of finely chopped fresh wild garlic greens
- 2 garlic cloves finely minced
For the Kiev
- 2 skinless and boneless chicken breasts
- Salt and pepper
For the crispy coating
- 2 eggs beaten
- Panko or regular breadcrumbs
Bring the butter up to room temperature, then blend with the wild and regular garlic until you have a gloriously green butter mixture. Dollop it out onto a sheet of cling film and roll up into a sausage shape and pop in the fridge for an hour or the freezer for 10 minutes.
Preheat the oven to 180/350/Gas 4.
Making the Kiev
Butterfly a chicken breast by slicing through the thinnest part of the breast and opening it up like a book. Don't cut right through.
Pop it between two large pieces of cling film. Using a rolling pin or mallet (meat tenderiser) bash it evenly all over until it is a thin, even sheet. Be careful not to overdo it and create holes in the meat as you'll lose the garlic butter as it cooks.
The thinner it is, the better, but my first one was pretty chunky (about half an inch in places) and amazingly the butter stayed in situ perfectly even though it didn't roll up particularly neatly.
Season both sides of the meat sheet with salt and pepper, and take a little sausage of the chilled garlic butter and roll it up in the chicken aiming to tuck the sides in if possible. Any leftover butter can be kept tightly wrapped up in cling film in the freezer.
Line up three bowls, one with flour, one with the eggs, and the final one with plenty of breadcrumbs.
Dust the Kievs in the flour first, then dunk in the eggs and then in the breadcrumbs, coating them well. Go back and dunk once more in the eggs and breadcrumbs again to create a seriously heavy duty crunchy coating.
Heat a good heavy splash of oil in a frying pan and fry each Kiev until golden brown, then pop in the oven and bake for 20 minutes.