Lemon and tarragon kievs
Meat mains
Lemon and tarragon kievs
Chicken kievs are a family favourite and are easy and satisfying to make. Lemon and tarragon is just as good as the more traditional garlic butter filling.
Ingredients
main
- 2 chicken breasts
- sunflower oil
for the herb butter filling
- 60g butter (at room temperature)
- 2 garlic cloves
- ½ lemon, zested and juiced
- 1 tbsp tarragon, chopped
for the coating
- 2 tbsp plain white flour
- 1 egg, beaten
- 100g breadcrumbs
Method
main
-
Step 1
Peel off the chicken skin and remove the loose piece of under fillet. Put the breasts in the freezer for 10 minutes to firm up.
-
Step 2
Meanwhile
make the herb butter
-
Step 1
Combine the butter with all the other ingredients and season well. Roll up in clingfilm into a chipolata-shaped sausage and freeze for about 30 minutes to firm up (this can be done well in advance), then keep chilled in the fridge.
-
Step 2
Using a thin knife, make a hole at the thin end of the breasts and push until you almost reach the other end to create a long pocket. Push in a slice of the hard herb butter.
Coat
-
Step 1
each breast by coating in flour, then dipping in egg and finally coating in breadcrumbs. Repeat to ensure a good coating of breadcrumbs to stop the butter from oozing out later. Put in the fridge for an hour.
-
Step 2
Preheat oven to 200°C/Gas Mark 6. Gently brush each breast with sunflower oil and bake for 25 minutes until golden brown. Allow to rest for 5-10 minutes, then slice diagonally into 1-2cm slices.
-
Step 3
If you have any herb butter left over, use it in a baked chicken dish for the legs and wings. Simply fry the chicken in 1 tablespoon of butter until brown. Transfer to a loose fitting casserole and add a quarter of a lemon in halved slices, 1 tablespoon of herb butter and salt and pepper. Bake at 180°C/Gas Mark 4 for 30 minutes with the lid off.
