Oven-baked Chicken Kievs with Cucumber Salad
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.
For the Chicken Kievs:
- 2 x 150 g free-range skinless chicken breasts
- 30 g butter
- 3 garlic cloves. crushed
- 2 tsp Freshly chopped parsley
- 2 tsp lemon juice
For the coating:
- 1 egg
- 15 g butter melted
- 2/3 cup breadcrumbs of your choice
For the Cucumber Salad:
- 1 cucumber sliced thinly with a vegetable peeler
- 1/2 tsp salt
- 1/2 cup fresh cream
- 1/2 tsp chopped dill
- 1 cup baby spinach leaves
To prep the chicken breasts:
Butterfly the chicken breasts - using a sharp knife cut the breast almost in half horizontally. Open up, you should have one heart-shaped piece.
Tip: cover chicken with a sheet of cling film to avoid bits flying around.
Flatten the breats to a uniform thickness of about 0.5cm (1/4in) with a meat tenderiser.
To roll up the Chicken Kievs:
Working from the wider side, place half the butter and garlic into the middle of each breast.
Drizzle with lemon juice.
Now roll up each breast tighly, folding in the sides a little.
Secure sides and middle flap with toothpicks.
To coat the Chicken Kievs:
Whisk together egg and melted butter.
Roll each Chicken Kiev in the egg until evenly coated.
Dip into breadcrumbs and roll until coated.
Repeat the process one more time for each Kiev.
To bake the Chicken Kievs:
In the meantime make the Cucumber Salad:
Place sliced cucumber and salt in a bowl.
Mix well and refrigerate for 10 minutes.
Add cream and dill then mix well.
Lastly, add spinach leaves and mix again.
For a gluten and dairy free version: use gluten-free breadcrumbs and dairy-free spread. Recipe at Wholesome Cook