Chicken Kievs with Mediterranean Wedges


Chicken, Main Course | December 6, 2014 | By

This recipe takes a little more effort that the others but it is delicious. The garlic in the kievs really complements the garlic on the potatoes. A recipe for when you want to impress someone.

Chicken Kievs with Mediterranean Wedges
Serves 2
Delicious garlicky kievs served with lightly herbed potato wedges
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
For the Kievs
  1. 2 large chicken fillets
  2. 2 slices of smoked streaky bacon
  3. 1 large egg
  4. Breadcrumbs
  5. 2 tbsp of plain flour
  6. 1 large clove of garlic, crushed
  7. Handful of parsley, lightly chopped
  8. Chunk of butter (at room temperature)
  9. Sprinkle of cayenne pepper and black pepper
  10. Sunflower Oil
  11. 1 lemon
For the Wedges
  1. 3 large potatoes (or more if you're hungry), peeling and chopped into wedges
  2. Olive oil
  3. Handful of freshly chopped parsley
  4. I tbsp of oregano
  5. 1/2 tbsp each of chilli flakes and basil
  6. 2 cloves of garlic (crushed)
  7. Knob of butter
  8. Grated parmesan
  9. Salt and pepper to taste
You will also need
  1. Greaseproof paper
  2. A handful of toothpicks
To Prepare
  1. First make the garlic butter by mashing the garlic and the parley along with a sprinkle of black pepper and cayenne pepper. If your butter isn't salted (i.e. it's not Irish butter) add some salt too. Roll the mixture in clingfilm and put in the fridge to cool. Preheat the oven to 180º.
  2. Fry the rashers over a medium heat until crispy then drain on some kitchen paper.
For the Wedges
  1. Put the wedges in a large bowl and drizzle with olive oil. Season well with salt and pepper and toss to coat. Place in the oven on greaseproof paper and bake for 30 mins.
For the Chicken
  1. Start this step when the wedges have been on for about 15 mins. Slice into the thickest part of the chicken breast with a sharp knife to make a pocket. Stuff in some of the garlic butter we made earlier along with some broken up pieces of the crispy bacon. Seal the pocket with a toothpick or two.
  2. Heat a frying pan with about 3cm of sunflower oil. Arrange three plates for breading the fillets, one with the flour, the next with the egg and the last with the breadcrumbs. Lightly season the flour plate with salt and pepper and a small bit of parmesan. Coat your stuffed fillets in the flour, then egg, then breadcrumbs. Ensure the oil is sizzling hot then add the breaded fillets. Cook for a couple of minutes on each side until golden and crispy. Be careful, they burn quickly!
  3. Remove the fillets from the oil and place in the oven on some greaseproof paper. Bake for 12 minutes.
Finish the wedges
  1. Melt the knob of butter in a frying pan and add the herbs for the wedges. Remove the wedges from the oven and toss in this butter mixture. Place back on the greaseproof paper, sprinkling the wedges with parmesan. Return to the oven until the chicken is cooked through.
To serve
  1. Squeeze some lemon juice over the chicken kiev and the wedges. Add a lemon wedge to the plate and serve immediately.
Big date night?
  1. Reduce the amount of garlic in both the kievs and the potatoes if you're not sure your date likes garlic! Serve with a glass of ice cold white wine.
No lemon?
  1. Substitute in a lime, it'll work just as well!
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