Technically a Chicken Kiev is filled with Garlic butter and these are more Chicken Cordon bleu as they are filled with Cheese & Ham. But who cares what you want to call them, this homemade Chicken Kievs tastes delicious.
You can experiment with this recipe by changing up the Cheese for Goats Cheese and even substituting the ham for Chorizo or Prosciutto
I like to serve these with Potato Gratin or Homemade Mashed Potatoes.
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The origins of Chicken Kiev are somewhat murky, with various theories about its creation and cultural significance.
This dish, featuring a breaded and fried chicken breast filled with a rich herb and garlic butter, is often associated with Ukrainian cuisine, although its exact roots are debated. Some culinary historians suggest that it may have been inspired by a similar Russian dish called "kotleta po-kievski," which dates back to the early 19th century. Others argue that it was popularized in the West during the mid-20th century, particularly in the United States, where it became a staple in many restaurants and households.
The dish gained fame not only for its delicious flavour but also for the dramatic presentation, as the butter would ooze out when the chicken was cut, creating a delightful visual and taste experience.
Over the years, Chicken Kiev has evolved, with variations appearing in different cuisines, but its classic form remains a beloved comfort food.
The name 'Kiev' has become generic for any type of stuffed chicken.
A kiev is traditionally filled with Garlic Butter.
Cost to make:
£6.49 / $8.22 (Est.)
Equipment:
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Meat Grinder,
This recipe is not technically a Kiev, as the deffinnition of a Kiev is stuffed with Garlic Butter, so this is more a Chicken Cordon bleu. Chicken Kiev or Chicken Kyiv is a dish made of chicken fillet pounded and rolled around cold Garlic Butter.
We have addapted this recipe slightly so as to reproduce a more familiar type of Chicken Kiev, so we have used minced Chicken.
The Kiev's should be completely cooked so that the filling oozes out when cut and the meat is piping hot.
You can replace the filling with a more traditional Garlic Butter, just combine half a block of softened butter with crushed or Lazy garlic. Divide this into 50g portions and cool in the refrigerator.