Chicken Kiev

1. Chicken breast – Breast is needed here because it is large and thick enough to make a solid roulade (rolled meat).

2. Panko breadcrumbs – Panko breadcrumbs are a Japanese breadcrumb favoured for the extra-crispy coating it gives crumbed foods. You can buy at most big supermarkets (Coles, Woolworths) in the Asian foods section and good grocers. Substitute with regular breadcrumbs if you can’t find it.

3. Sheets for pounding –I use a product called “Go Between” which is like freezer bags but they are sheets used to keep food separated in the freezer (for easy portion control). It comes in a roll like cling wrap, brand is Glad (Australia). You can use parchment/baking paper or freezer bags as well.

4. Pounding – if you don’t have a meat mallet, a rolling pin, can or anything of similar shape/heaviness will work just fine. It’s very satisfying!

Shape – Try to pound the chicken into an even rectangle (ideal!) / oval (also ideal!) shape, as best you can. Don’t worry about scraggly edges – don’t trim.

Take care to avoid tearing the chicken, but if you do, don’t worry. I always seem to end up with a tear, just get a scrap of chicken off the edge and place it over the hole. It will bond once cooked.

5. Partial freezing – This step is key to ensuring that the chicken stays well sealed and holds the butter inside. By partially freezing the chicken, it means the chicken is firmer to handle so the chicken wrapping stays in place as you coat and fry the Kiev. If you don’t do the partial freezing step, the seams can slip and shift as you handle the chicken which will break the seams and cause the butter to leak out.

6. Fully baked option (ie no frying) – Using the method in this tried and proven TrulyCrispy Baked Crumbed Chicken Tenders, toast breadcrumbs sprayed with oil until golden and crunchy. Cool, the use to crumb the Chicken Kiev. Bake 20 minutes.

7. Nutrition per serving.