Wild Garlic Chicken Kiev

Recipe of the Week

Seasonal Produce: Wild Garlic

I can’t quite get enough of wild garlic at the moment, and what better than a healthier take on an all time classic – the chicken kiev! This is a really easy and quick recipe that’s perfect for enjoying after a long day at work. Serve just with salad if you’re being good, or rustle up some sweet potato fries if you want to push the boat out. 

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Ingredients

  • 2 chicken fillets
  • 100g breadcrumbs
  • 30g parmesan, grated
  • 1 egg, beaten
  • 50g plain flour
  • pinch paprika
  • 2 gloves garlic, crushed
  • 100g spinach
  • A handful of chopped parsley
  • 100g butter
  • Juice 1/2 lemon
  • 4tbsp wild garlic oil
Method

To make the garlic filling, melt the butter in a saucepan. Next add the spinach and chopped garlic and allow to cook down. Then add the garlic oil and the lemon juice and set aside.

Lay the chicken on a board and using a sharp knife, make a deep pocket into the breast. Get half of your garlic spinach and stuff it inside the pocket before flattening and resealing the breast with your hands.

If you don’t have dried breadcrumbs, fear not. Simply pour them out onto an oven dish and allow to cook gently at 180C for a few minutes, until they become golden. Keep your eye on them – and give them a little shake every now and then.

Mix the breadcrumbs and Parmesan and put onto one plate. Tip the eggs onto a second plate, and the flour with paprika onto a third. Gently dip each breast into the flour, then the egg and finally the breadcrumbs – making sure that they have a good even coating of breadcrumbs. For best results, if you have time – pop them in fridge for an hour before cooking.

Heat some oil in a large frying pan and fry the kievs for 2-3 minutes on each side until golden. Next transfer to a baking tray and bake in the oven at 180C for 20-25 minutes.

* To make the wild garlic oil, simply rinse the wild garlic and then blanch for 35 seconds in a pan of salted boiling water, then plunge into iced water. Once cooled, pat dry. Blend the wild garlic with the rapeseed oil to give a beautifully coloured oil. Set aside.

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