This Kiev dish was one of the first recipes I made when I was learning to cook. I’d seen it on a TV show and thought, that doesn’t look too hard, I’ll give it a go, and it really is quite easy, you’ll never need to buy them pre-made ever again. Teamed with the loaded potato skin and a small salad, it makes a delicious balanced meal.
Toast and jam
Chicken Kiev & loaded skins with salad
Chicken Kiev with bacon loaded skins & salad
Ingredients Chicken Kiev
1 chicken breast
2 rasher of bacon thinned
1 teaspoon softened butter
1 clove garlic crushed
2 stalks of parsley chopped
1 crust for breadcrumbs
1/2 the leftover egg whites
Grating of lemon zest
Salt and pepper
1 tablespoon olive oil
Ingredients for the loaded potato skin
1 large potato
1 bacon rasher chopped
50g of grated cheese
1/4 chopped onion
1/4 teaspoon of Dijon or wholegrain mustard
Ingredients for the mixed salad
A few lettuce leafs
A slice of red and yellow peppers chopped up
A few tomato chopped up
Some carrots sliced with a peeler
Some slices of cucumber
Ingredients for a Balsamic Dressing
6 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Pinch salt and black pepper
1 teaspoon lemon juice
All shaken together in a clean jam jar
Method for the loaded potato skin
While you have the oven on it’s a good idea to cook a couple of potatoes for lunches later in the week.
Cook the potatoes in the oven at 200°C for about 30-40 minutes until soft when you squeeze them. You can start them off in a microwave first to save time.
While these are cooking gently soften the onion in a little oil for about 5 minutes then cook the bacon with them for another 5 minutes until crispy then leave to cool.
Carefully take the potatoes out of the oven and slice in half to let them cool a little. Then scoop out the middle and mash this in a bowl with the onion mixture, mustard and salt and pepper.
Place the skins open side up and cook for a further 5 minutes until they harden slightly. Meanwhile using 3/4 the cheese, mix this in the bowl with the mashed potato.
Take the hardened skins out of the oven and turn on the grill. Then fill each of the potatoes with the mixture and top with the rest of the grated cheese. Grill for a few minutes until the cheese starts to melt and turn golden.
Method for the Chicken Kiev
Firstly make the garlic butter by mixing the crushed garlic with the butter and finely chopped parsley stalks and leafs
Cut a slice on the underside of the chicken breast careful not to cut right through. Fill this with the garlic butter and close it up to seal in the mixture.
Lay 2 rashers of bacon on a clean cutting board and stretch out with the back of a knife to thin out. Lay the chicken breast on top and roll the bacon around it. This should help enclose the butter even more.
In 3 separate bowls add a little flour with salt and pepper, half the egg white, mixed with a fork and some prepared lemon zest breadcrumbs.
Dip the bacon wrapped chicken in the flour then the egg mixture then the breadcrumbs, then fry for a few minutes in a little olive oil turning once until the crumb coating is golden.
Finish cooking in the oven with the potatoes for another 10-15 minutes until the chicken is white and cooked through.
Serve with the loaded jacket potato and a salad.