My version of Chicken Kiev isn’t the classic recipe. I use chicken mince to ensure the meat doesn’t dry out and the garlic butter inside doesn’t escape during the cooking process (biggest let down!). I also put in some grated zucchini and cheese for extra flavour and to lighten the mixture. My kids LOVE this recipe so much! There are 5 of us in our family so I have made enough for 6 but these would be great to put in the freezer if you only need 4. I usually serve these with salad and either some mashed potato, steamed rice, or some crusty bread to mop up that delicious garlic butter. Hope you guys enjoy them as much as we do. Karen x
PREP 20 MIN
COOK 20 MIN
What you’ll need:
125g salted butter, softened to room temperature
1 tbs finely chopped continental parsley
2 cloves garlic, finely minced
1 large zucchini, finely grated
1kg chicken mince
1 egg, lightly beaten
¼ cup (30g) finely grated parmesan cheese
1 cup (160g) breadcrumbs, divided
1 ½ tsp salt & cracked black pepper
2 tbs olive oil
What to do:
Place butter, parsley and garlic in a small bowl and mash together with a fork until combined. Place a piece of plastic wrap on your bench and scrape the garlic butter into the centre, making a rough log shape. Wrap the butter by rolling it in the plastic until fully enclosed by a few layers. Roll the butter in the plastic on your bench until the log is roughly 2 – 2.5cm thick. Place in the freezer for 15 minutes or until ready to use. (Note: if your butter is too soft this process may be difficult, so put it back in the fridge to firm up a little).
Preheat oven to 180°C.
Using your hands or a piece of muslin, squeeze out as much water from the grated zucchini as you can. Transfer to a large bowl. Add the mince, egg, ricotta, parmesan, half the breadcrumbs, salt and season with pepper. Mix until well combined, cover and refrigerate for 15 minutes.
Place the remaining ½ cup of breadcrumbs into a small bowl. Take the garlic butter out of the freezer and cut into 6 even pieces. Divide the chicken into 6 even portions and form each one into an oval shape. Firmly press a piece of garlic butter into the centre of each Kiev and enclose by sealing it in the chicken mixture. Roll into the breadcrumbs to coat and transfer to a tray. Repeat with remaining butter and chicken mixture until you have 6 Kievs. Refrigerate for 10 minutes to help form a nice crust.
Heat the oil a large oven-proof non-stick frypan over medium heat. Add the Kievs and cook for 2-3 minutes a side until golden. Transfer to the oven and bake for 15 minutes. Serve immediately.