friday evening chicken kievs

chicken kiev

an easy chicken supper

Haven’t had chicken kievs for ages to tonight I thought I would knock some up – not the greasy, school-canteen types, but more of a tastier (hopefully!) and more buttery version.

This is what I used:

2 skinless chicken breasts (i.e. one for each person)

2 garlic cloves, finely chopped (bump this up to 3 if you’re not kissing anyone later or if you have a vampire infestation)

small bunch of sage leaves, chopped

small bunch of chives, chopped

200g butter (I’m didn’t want to put too much butter in this, but you could add or subtract, depending on your own needs)

1 egg (beaten)

flour (enough to roll the chicken in)

breadcrumbs (I cheated and used some ready made ones from Waitrose, which I think work just as well)

Salt and pepper, to taste

Heat the oven to 200C.  Mix the garlic and herbs with the butter and add some salt and pepper to taste (if you have the time, it’s actually quite useful to mix these an hour or so beforehand and then put back into the fridge to harden).  Then make a slice in each chicken breast and put the butter mixture into this.  Then roll the chicken breast in flour, dip it into the egg, coat it in the breadcrumbs and pop into the oven for 20 minutes, or whenever the crust is golden and the chicken cooked through.  Easy-peasy and you’ll go back to buying ready made ones again.

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