The freshest chicken kiev in town. Hands down.
Make sure the chicken is cooked through by cutting in to the end without the butter filling.
Cooking Times (Includes Preparation Time): 1 Hour
4 Chicken Breasts - £3.00
Bunch of Tarragon - £0.70
Bunch of Parsley - £0.70
Salted Butter - £1.20
4 Large Potatoes - £0.80
8 Rashers of Smoked Bacon - £1.10
Breadcrumbs - £0.90
3 Eggs - £0.86
Plain Flour - £0.40
2 Cloves of Garlic - £0.30
Total Cost - £9.96
Add 150g Butter to a bowl, with a large handful of both chopped tarragon and parsley. Grate in 2 cloves of garlic. Season with salt and pepper. Mash together. Wrap your butter in cling film. Mould in to a cylinder shape, and then place in fridge for 30 minutes to firm up.
Potato time. Chop up your bacon and add to a pan. Cook until crispy.
Get your potatoes boiling in a pan of water. Once cooked through, drain, and then re add to the pan. Add a tablespoon and a half of butter, a handful of chopped parsley and tarragon, salt, pepper and a small drizzle of olive oil. Mash everything together. Once mashed, add your bacon and fold it through. Set mash aside.
Chicken time. Take a chicken breast. Cut a slit in the thick side. Work the knife and your index finger in to the slit, and make a hole to hold the butter. Ideally you want to keep the slid quite small so the butter doesn’t flow out.
Take your butter out the fridge. Cut some small discs. Squeeze them in to the chicken hole. Repeat with the other three breasts.
Lay out 3 bowls. Fill one with flour, the other with 3 eggs (whisk and season with salt and pepper) and the last with breadcrumbs.
Dip your chicken in the flour, then the eggs, then the breadcrumbs.
Heat a large frying pan with a good drizzle of oil. Add your breasts to the pan. Cook for 3-4 minutes each side, until the breadcrumbs and golden.
Remove the breasts from the frying pan and add to a roasting tray. Plan in oven for 12-15 minutes until cooked through.
Serve the chicken on a large spoonful of the bacony mash. Cut it open and enjoy!