FOOD: HOMEMADE CHICKEN KIEVS

Dave loves chicken kiev. We usually buy the pre-made ones but having recently read somewhere online that the chicken in chicken kievs isn't really any of the good bits of a chicken I decided to start making my own - this is the recipe I came up with. It's a lot of common sense mixed with some added extras that cater to Dave's tastes - I've explained throughout though about the different ways to do this dish so if you don't like the way Dave has his then it's still simple to make these the 'normal' way.

INGREDIENTS

Some good quality chicken breasts - one per person that you're cooking for is more than enough!

Breadcrumbs and a large egg

A rasher of bacon per chicken breast (optional)

Garlic (I use fresh but garlic powder or crushed garlic will work just as well)

Butter (I'm using sunflower spread that's dairy free here because of lactose intolerance)

METHOD
Preheat the oven to 200C or whatever the gas equivalent may be.

Cover a baking tray with tin foil.

Using a sharp large knife try to 'butterfly' the chicken breasts so that they fold open but are still joined at one side. After this mix a generous amount of the butter and some garlic together in a small bowl. Like I mentioned before, I'm using fresh chopped garlic (one clove will be enough for two breast fillings) but a pinch of powder or garlic that has been smushed and pressed with be fine for this part too.

Smear the garlic butter you have just made onto the chicken breast and fold the two sides of the chicken back together again. Once I've done this I rub a fresh garlic clove over the chicken so that more garlic transfers into the chicken - just more subtly than if I was to stick it into the chicken.

This is the part that is down to preference as some people don't like/won't eat bacon for their own reasons. I wrap each breast in a rasher of bacon so it kind of seals the butter into the chicken breast. If you don't want to do this you can take some cocktail sticks and close the opening by piercing the sticks through the meat and cooking them that way...

When you have got to this stage, break the egg into a bowl and beat it. Pour the breadcrumbs into a separate bowl. Take each breast, dip it in the egg and then roll it in the crumbs until it is fully covered. Lay it on a foil covered baking tray. Repeat this for every breast that you intend to cook.

Pop the kievs in an oven until they're cooked through and cripsy. 40 - 50 minutes should do it. I serve them with spaghetti and chips from the chip shop up the road (I think that it's the whole childhood thing coming through with him and this kind of food).

Next week will probably be something sweet - let me know if you have any suggestions for me!