Wednesday, 5 December 2012

Homemade Chicken Kiev with Garlic & Rosemary Roasties

 Half way through the week already, and the mornings seem to be getting colder and colder. Last night I was frozen and couldn't seem to warm up. Molly is studying hard as he has an exam on Friday, so I have been trying to keep out of his way....which is more difficult than it sounds. Molly loves my chicken kievs so last night, I decided to treat him so he would take a break from the monotony of study. These kievs are worth the effort and needless to say, aren't in any way comparable to shop bought and pre-packaged kievs, which being honest resemble grey rubber more than chicken. This chicken is packed full of flavour and the garlic and rosemary roasties are the perfect accompaniment. Bon Appetite!

Homemade Chicken Kiev 
with Garlic & Rosemary Roasties

Serves 2

2 Chicken breasts
3 slices of bread made into breadcrumbs
1 egg
4 cloves of garlic (finely chopped)
2 tbsp chopped parsley
1 tbsp of rosemary
80g butter
8 small rooster potatoes (peeled)
2 tbsp extra virgin olive oil

1. Place the potatoes in a large saucepan and bring to the boil. Allow the potatoes to simmer 
    for ten minutes. Drain the water, then place the lid on the saucepan and gently shake it in 
    order to 'fluff'' the potatoes.
2. Meanwhile, using a food processor, blitz 3 slices of sliced pan until the bread resemble 
    breadcrumbs, season with salt and pepper. Beat the egg and dip the chicken breasts in it. 
    Then roll the chicken in the breadcrumbs until the breasts are well coated.
3. Place 60g of the butter, 3/4 of the chopped garlic and all of the parsley in a heat proof jug 
    and microwave until melted. Place the chicken on a baking tray and pour the melted garlic 
    butter over them.
4. Next, add the oil, remaining garlic and chopped rosemary to the potatoes and mix well, 
    before arranging the potatoes around the chicken.
5. Place in the oven at 200C for 20 minutes. Melt the remaining butter in the same jug used 
    before which is coated in garlic and pour over the chicken breasts before serving.

E-D's Notes
- If you prefer a creamy chicken kiev you can also make a creamy garlic sauce using 
  Philadelphia cheese and garlic which you could pour over the chicken once cooked.
- Similarly if you are making your own breadcrumbs and prefer wholegrain or brown bread you 
  could use these as an alternative to white breadcrumbs.
- I am a big fan of garlic, so have used 4 cloves in total. If you prefer a milder less garlicky taste,  
  feel free to use less garlic, in the garlic butter mixture.


  1. Lovely Em, much more straight forward than the Gordon Ramsey version but I can recommend his method too if you were ever interested in giving it a shot. It involves piping bags so its right up your alley x


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