Chicken Kiev is a heart-stoppingly delicious seventies favourite. Jazz up things by adding porcini mushrooms to the signature garlic butter in this recipe.
5g dried porcini mushrooms
120g unsalted butter, softened
2 garlic cloves, finely chopped
2 tablespoons finely chopped flat-leaf parsley
4 large skinless chicken breast fillets
2 large eggs
2 tablespoons milk
3 tablespoons plain flour
240g fresh breadcrumbs
vegetable oil, for deep-frying
1. Soak the porcini mushrooms in 3 tablespoons warm water for 30 minutes. Strain and flnely chop.
2. Put the butter, garlic, porcini and parsley in a small bowl and mix well to combine. Divide into 4 equal portions and shape into 6 cm long logs. Refrigerate for 15 minutes or until firm.
3. Butterfly the thickest part of the chicken. Place the chicken breasts between two sheets of baking paper and using a meat mallet, flatten out to approximately 5 mm thick, taking care not to tear any holes, as this will cause the butter to leak.
4. Place a butter log across each chicken breast at the widest end. Fold the sides in, then the end over to cover the butter. Roll up to completely enclose.
5. Lightly beat the eggs with the milk. Double crumb the chicken parcels, coating in flour, then egg and breadcrumbs and then just egg and breadcrumbs for the second coat, pressing gently to secure. Place on a tray, cover and refrigerate for 1 hour.
6. Preheat the oven to 180°C. Two-thirds fill a deep-fryer or a large, deep, heavy-based saucepan with vegetable oil and heat to 190°C. Place a clean wire rack on a baking tray, for draining.
7. Deep-fry the chicken parcels two at a time, for 5 minutes or until golden. Transfer to the wire rack and bake for 10 minutes, to complete cooking.
This recipe first appeared in Great Pub Food by Rachael Lane ($34.95).