Oven-baked Chicken Kievs made from fresh, not frozen meat but with the same delicious garlic butter juices and extra crunchy coating. Ready to eat in 30 minutes.
Another recipe that’s somewhat of a classic, and one that I used to thoroughly enjoy as a child. Mum would often make De Vollailes with a salted cucumber salad on Sundays in place of a Sunday roast – her gas oven was very temperamental, perhaps that’s why she had a home rotisserie *wonders*
My oven-baked version of the Kievs is quite simple really and can be easily adapted for gluten and dairy allergies.
Most traditional recipes ask that you freeze the rolled up chicken breasts before coating and deep frying. Frankly, who has the time nowadays, and unless you are prepping them for dinner the week coming, I suggest making them fresh.
And whichever breadcrumbs you choose – sourdough, multigrain or even gluten-free, do yourself a favour: double coat the Kievs. There’s something magical about the thick crunchy skin on that chicken. Now, the trick to securing the juices inside the Kiev without pre-freezing, and aside from the double coating which helps, is to use toothpicks; 2–3 per roll. Remove just before serving. I missed one so Mr Chipconnoisseur got a bit of a fright.
As for the Cucumber Salad, it’s one of the most refreshing, spring-smelling salads I know. 4 simple ingredients: cucumbers, salt, cream and dill. And in my own version, some baby spinach leaves as well. Not much can beat that.