HM Chicken Kiev

BWZN93

Hello all

Ive decided to make home made garlic chicken kiev for dinner tonight, after seeing it on Ramsays Kitchen Nightmares last week (although the 'chef' couldnt actually cook it properly), so I now have a good idea of stuffing the chicken etc, but what I need to know is - how to make the breadcrumbs, and how to make them stick to the chicken??

Any ideas?? Already checked the recipe thread and couldnt find it, so im hoping you guys will have the answer somewhere....

Jo xx

Pink.

Hi Jo

I cover the chicken in flour, then dip it into beaten egg before rolling it in breadcrumbs. It helps to press the breadcrumbs on firmly before frying...It's a messy business, but well worth it.

Pink

squeaky

Making breadcrumbs...

I usually use my liquidiser. Tear a slice of bread into about four bits. One at a time break these into about four smaller bits and then bung 'em in and give them a quick whizz until they look like crumbs; tip them out... do the next bit.

If you want them toasted, take the grill out the grill pan, put them all in under full power and every now and then give them a good stir round with a wooden spoon until they look golden.

There are other ways I'm sure, but this works for me

apprentice_tycoon

If you want breadcrumbs that are easy to store (and easier to use because they are not fluffy, I find) make them as Squeaky says then put them in a tray in the oven as it cools and leave them till they are dry. Liquidize again and store.

[Deleted User]

Does anyone here make their own?


What recipe do you use?

I fancy making my own but would like to oven cook them rather than fry them.

I'm sure they must be nicer home made than shop-bought.

Stompa

I'm sure they must be nicer home made than shop-bought.

I'm sure you're right. If you want to buy them though I'd recommend the Aldi ones, vastly superior to most others.

Stompa

Curry_Queen

You can make your own quite easily. If you slice through the breast to form a little pocket, you can then fill this with garlic butter (or cheese or whatever you want to put in the middle) then roll the breast first in flour, then beaten egg and finally in some fresh breadcrumbs and cook on them on a tray in a moderate oven for around 30-40 mins

Jay-Jay_4

Yes, I make my own :j


I flatten out my chicken breast, smooth side down then make two slits into the thickest parts so that they open out, then cover with cling film and give them a gentle bash to flatten out a bit. I then put some garlic butter (just crushed garlic and butter) in the middle and roll the chicken up while tucking the sides in.

Secure with some c0cktail sticks and dip in beaten egg, roll in breadcrumbs, re-dip in egg, re roll in breadcrumbs.

Place on baking tray and drizzle wityh olive olive oil. Bake in a moderate oven for about 25 minutes.

The butter melts and comes out but pour it over the chicken before you serve it.



.....aarrrgghhh!!! Sorry for the rough recipe...gotta get daughter to a party now :eek:

[Deleted User]

Thanks everyone - now you know what I'm having for tea tonight!

frugglewump

Rather than making a pocket in the chicken breast I tend to put it through the processor until it is chicken mush and reshape it round the chilled butter before the egg & breadcrumbs.

A slight variation we quite like is to also chop half an onion (for 2 chicken breasts) very finely and add that to the chicken mixture.

frizz_head

Deleted_User wrote:

I'm sure they must be nicer home made than shop-bought.

The CostCo ones are gorgeous - and at £9.99 for 12, brilliant value too!