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Russian Chicken Kiev

What's The Big Idea?

A classic Franco-Russian dish of breaded chicken stuffed with herby garlic butter. Serve with rice and a salad.

Shopping List

Here's the list of what you need:

  • 4 x 175g chicken breasts, skin removed
  • 3 garlic cloves, minced
  • Juice of 1 lemon
  • Salt and freshly ground black pepper
  • 1 tablespoon chopped fresh tarragon
  • 230g butter, slightly softened
  • 2 tablespoons plain flour
  • 1 large egg, beaten
  • 10-12 tablespoons fresh breadcrumbs
  • 4 tablespoons vegetable oil

What To Do

  • Preheat the oven to 200C / 400F / Gas 6
  • Make a slice in the middle of each chicken breast to make a pocket using a sharp knife
  • Mix the garlic, lemon juice, salt and freshly ground black pepper, tarragon and butter in a bowl. Stuff this mixture into the pockets in the chicken breasts
  • Coat the chicken breasts with flour, then dip into the beaten egg, then the breadcrumbs to coat completely, shaking off any excess
  • Heat the oil in a frying pan and fry the chicken breasts on all sides until lightly browned
  • Transfer to a shallow casserole dish and bake in the oven for 20 minutes, or until golden-brown and completely cooked through

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