Today folks we are making our very own homemade chicken kiev my mind is telling me no, hello
folks it is barry here welcome to my virgin kitchen I am one of your self taught hosts
here and today I am overcoming something that I have always wanted to do on the channel
I have done over one thousand videos now and I have always wanted to make my own homemade
chicken kiev but something has put me off of it, but today I decided to break my duck
and it is a lot easier than you think so I really hope by you watching this video if
you think oh I may try it that you give it a go, honestly if you take your time, you
are going to love it.
Before we start todays shoutout is coming from our facebook page so remember to follow
us on all social media for behind the scenes bits, sneaky recipes and giveaways actually
Alan Gralak who has just been the latest person to like the facebook page, there we go, thanks
for that, here we go lets get on and do this you are going to love it first thing we do
is make some room temperature butter well actually it was out the fridge but I blasted
it in the microwave for 5 seconds to soften it up a little, then we add in four garlic
cloves, now some of you may be like uh I am a vampire can I use slightly less garlic yes
you can, but remember this is a kiev, trust me your house your hands your breath everything
will smell of garlic afterwards into that bowl you are also going to add some freshly
chopped parsley the juice of half a lemon and also give it a good season with pepper
and salt then you just want to beat it all together to form a nice buttery medley I am
getting excited about it because I am excited, I am just genuinely chuffed that I managed
to smash this recipe, it is so good, effectively what we are going to do is make some discs
of the butter so obviously it is too gooey right now, we have some cling film there and
by dividing that up in two and wrapping it into some sort of weird sausage shape, shove
it in your fridge, I was in a bit of a rush so I used the freezer, after ten minutes it
firms up and turns into a lovely buttery sausage a phrase I never knew I would say but that
is how you make lots of flavoured butters for steaks and stuff mix it up go crazy with
the herbs and the spices you are going to love it, it is like the new breaking bad,
do people still watch that, I never got to watch that because I do youtube videos for
a living.
So grab a chicken breast fillet and we are going to create a kangaroo pouch now to put
in our buttery discs later on, so use a nice sharp knife and go about half way down, in
the chicken in terms of height then maybe go 2 thirds of the way in do not go all the
way in but work your way all along and you form this gorgeous little pouch that is your
chicken prepared, so once the butter has firmed up as I say in the freezer for me that was
ten minutes but if you have time the fridge is fine, slice it up and stuff it in there,
maybe about two of those butter discs in the pouch and you can just press it down just
to seal around the edges a little bit but do not worry we are going to properly seal
it now, we are going to get ourselves a nice little dunking station now, we season the
flour slightly you could add salt and pepper but of course I am using paprika, dunk that
in and give it a good mix around, oooh yeah I love paprika, I really do you guys know
that but you could use other spices and stuff, get creative with it.
And then for the breadcrumbs add in some parmesan cheese you could add some ground up parsley
too something like that but mix it all through and you have got that and beaten egg well
which is just egg beaten up really.
First step the chicken goes in the flour get it all nice and antiqued like so, then into
the egg be sure to get it as wet as you can in the egg before sitting it in the breadcrumbs
lift the breadcrumbs on try not to move the chicken breast too much when it is in there
otherwise it will go congealed and stuff, now we give it a double layer to help seal
it even more, so it goes back in the flour, back in the eggs, the back in the breadcrumb
with it like that do not be tempted to go right, I am ready I can cook, by firming it
up in the fridge for about 30 minutes, minimum again I did not put this in the freezer it
will really help seal that coating on there.
So our flavour packed breadcrumb chicken has been in the fridge for 30 minutes minimum,
it is nice and hugged and as one with our chicken get yourself a frying pan we are going
to shallow fry that so about 4 or 5 tablespoons of oil in the pan get it nice and warm before
placing in the chicken breast, let it cook away until golden brown turning it over to
repeat the same then rest on kitchen towel just for a moment and while it is frying like
that pre heat your oven, because, it is going in the oven, yes for 20 minutes to cook through
nice and slow to the temperature on the screen right there, it will be nice and tender that
chicken hmmm.
Take it out and it will be looking golden brown and gorgeous I cannot rave about this
enough, in fact I was so excited normally I take a thumbnail picture when I have done
a recipe, I just cut into it and let the butter ooze out of it, nice little taste and it was
phenomenal.
You guys know how much I love paprika that is rammed into the flour, plus you have the
parmesan on the coating too, absolutely gorgeous, I have always had a fear of making chicken
kievs, and that is easy.
Give it a go.
Now this is 10am so I am having chicken kiev for a late breakfast so good but it did smell
of garlic, smells a bit.
But there we are folks a real recipe ticked off my internal wish list and now I really
hope this inspires you to give it a go so easy to make these fill it with other cheeses
and hams and stuff go to town on it, remember to subscribe for regular recipe videos and
food fun, follow us on social media for behind the scenes bits and bobs and other bonus recipes
and that is about it, do not forget to send me pictures if you try it and let me know
down below anything you want to see me take on next cheers.