Homemade Chicken Kievs
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Homemade Chicken Kievs

Submitted by: Rude Awakening

Prep Time: 0 Seconds

Cook Time: 0 Seconds

Servings: 4

DELICIOUS.DELICIOUS.DELICIOUS. Easy to make, homemade and nutritious! This is one dish to try at least once!


    4 chicken breast, skin-on

    2/3 c. butter

    4 garlic

    2 tbsp. fresh parsley

    1/2 c. spelt flour

    2 egg

    1 1/2 c. breadcrumbs, made from sprouted whole-grain bread

    1 sea salt


Preheat the oven to 170C/Gas 3/338F.

Place butter, garlic, parsley in a food processor and at the end, sprinkle some salt into the mixture. Advisable to add salt at the end as opposed to during the mixing. The amount depends on personal taste. (Start with a 1/4 tsp)

Place one fillet between two strips of clingfilm. Using a meat pounder or rolling pin, beat the chicken flat leaving about 1cm in thickness throughout.The film should be large enough to allow for the the meat to widen and still be covered. Once flattened. Remove the clingfilm and add 1 dollop/tablespoon of the garlic butter mix into the center of the chicken. Spread the butter over the chicken and then roll like a Ho Ho roll.

Repeat this process for the other fillets.

Once rolled, wrap the rolled chicken in clingfilm and twist the ends of the cling film like a sausage. Place the chicken into the fridge for an hour to firm or make them one day ahead.

On the cooking day, unwrap the chicken from the clingfilm, coat the rolls entirely with flour, then beaten egg and then coat with bread crumbs. I usually make bread crumbs from any day-2 day old bread. Be sure that the butter will not escape during cooking. Place the chicken on a cookie tray and back for 25-30mins. Drizzle lightly with olive oil. If eating with the hedgehog potatoes, you can cook them at the same time.

Serve with fresh salad. DELICIOUS!!