Hi, this recipe is from the Guardian magazine's FEAST. It was from Sat 21st March 2020, issue No.114 on page 7. It is written by Thomasina Miers. Alternatively, you can find the original recipe online here. Unfortunately, as wild garlic is no longer in season, or at least not at Tescos, I had to substitute for garlic cloves and I added herbs to the butter as well to get that traditional green herby butter seep out of the middle. The kievs were delicious and tasted so much better than the shop brought ones and a lot more filling as well. You could definitely take the idea of stuffing a chicken breast and swap the fillings each time, some ideas; different cheeses, maybe some other meats as well, diced ham/bacon/sausage, maybe if you hollowed out a little bit of the breast you could stuff it with chickpeas?? There are so many possibilities. Enjoy!!
Dietary Info:
-Contains Dairy
-No Nuts
-Gluten -Free {If using a G-F loaf for breadcrumbs}
-Unsuitable for Vegetarians or Vegans
Prep: 20mins
Chill: 30mins {+}
Cook: 25mins
Serves 4
Ingredients:
-25g wild garlic leaves {If you cannot find wild garlic, I substituted for 7 full garlic cloves plus a little tiny extra one and left out the additional garlic clove below. Also, I added in 1-2tsp of mixed herbs.}
-150g softened unsalted butter {I left my butter out of the fridge for about an hour so if was soft enough to mash. I wouldn't recommend using margarine/spread as I am unsure how that would set}
-Zest of ½ lemon
-1 garlic clove, finely crushed with salt
-Salt and black pepper
-2 eggs, beaten
-70g plain flour, seasoned
-150g dried breadcrumbs from an old loaf or panko crumbs {I brought a 150g packet of panko breadcrumbs but I ended up not needing all of them, I suggest you tip a few out onto a plate at the start and add more as needed}
-4 large chicken breasts (Cutting open the breasts can be a little fiddly, so opt for larger pieces - or you could sandwich chicken thighs together - Thomasina Miers)
-Vegetable oil, to fry {I used extra-virgin olive oil}
{To serve: Side salad and boiled new potatoes, for 4 people, I boiled 900g and it was quite a lot, we ended up with leftover new potatoes but, I would recommend doing a similar amount and any leftovers can be used in a potato salad the next day. It's always better to have too much than not enough.}
Method:
1:Heat the oven to 180℃/160℃ fan/Gas 4/355℉. Finely chop the wild garlic and put it in a bowl with the butter and lemon zest. Add the garlic, mash everything together with a fork and then season to taste.
2:Lay out a piece of clingfilm, shape the butter into a sausage shape in the middle, wrap tightly and refrigerate for least 30 minutes to harden. {I did way over 30mins, more like a few hours!!}
3:Once the butter is firm, pour the beaten eggs on to a deep plate, then pour the flour and the breadcrumbs on to two others. Put the chicken breasts on to a board flat side down, stick a sharp knife into the fat end and slice open a small pocket; be careful not to slice all the way through.
4:Cut the butter into eight slices and stuff a couple of slices of butter into each pocket, {I had too much butter as some of my chicken breasts were smaller than others. If you have the same problem, use the leftover garlic butter on top of your new potatoes!!} squeezing the edges together to re-seal. Dip each of the breasts into the flour, shake off the excess, then turn in the egg and then the breadcrumbs.
5:Pour 1cm vegetable oil into a large frying pan and put on a medium heat. When it’s hot enough to make a breadcrumb sizzle, cook the chicken for two to three minutes a side until golden and crisp, probably in two batches so as not to crowd the pan.
6:Transfer to a baking tray{Preferably one with a lip incase any butter leaks out} or dish and bake for a final 15 minutes to finish cooking. {I baked mine covered in foil the entire time for 30mins. I also boiled my new potatoes for 30mins while they were in the oven} Rest for five minutes, then serve with new potatoes and a green salad.
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