A couple of weeks ago, Z challenged me to make her a Chicken Kiev for tea. We used to eat shop bought Kievs regularly but, since we've stopped buying ready meals, they have fallen off the menu. I love a challenge but this one had me worried. What if all of the garlic butter came out of the chicken? What if I burned the breadcrumbs making sure the chicken was cooked through? I was running scared. Then last weekend we stumbled on a field of wild garlic and the challenge was on.
Z had already made a block of wild garlic butter so I didn't have to mess around with that. All I had to do was gently butcher a couple of chicken breasts to create a pocket for the butter, preferably a pocket that would close and keep the butter inside. I made my incision behind the mini fillet, hoping to use it as a seal for the hole.
With the chicken stuffed with the butter I coated them in seasoned flour, egg and breadcrumbs and fried them in a couple of tablespoons of oil. I then transferred them to the oven for about half an hour in an attempt to make sure that nothing was burnt or raw. When the cooking time was up I presented Z with the results of the challenge and it was declared a success. A bit more care with the original butchery and they would have been perfect but for a first attempt, I'm happy.