Chicken Kyiv

Who doesn’t love Chicken Kyiv! Alongside Chicken Parmigiana, it has to be one of the most popular meals served in country pubs.

I recently found myself with chicken mince that had to be cooked, and the next moment I was making up these delightful balls of garlic butter goodness! And they did not disappoint! Next time I will try it with the more traditional chicken breast flattened, but the chicken mince did work a treat. The trick is wet hands and cold butter!

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Chicken Kyiv

Yield: 6

Author: Lee Newcombe

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

Think chicken encased in a crispy shell with a buttery garlic centre! An old-time pub meal revisited!

Ingredients

• 1 cup almond flour
• 1 tsp dried oregano
• 1 tsp onion powder
• ½tsp sweet paprika
• pinch of salt
• 100 g salted butter (cubed)
• 2-3 cloves of garlic
• small handful of fresh parsley, finely chopped
• small handful of fresh basil (I used coriander, and it worked well, too), finely chopped
• leaves of a few fresh thyme stalks
• 1 kilo chicken mince
• 1 egg
• 1 tsp salt
• pinch pepper (optional)
• ½ cup grated parmesan cheese
• olive or avocado oil for frying

Instructions

1. Preheat oven to 180 degree C.
2. In a small bowl, add the almond meal, spices, salt, and pepper.
3. Mix the chopped herbs through the butter. Pop in the fridge till you are ready to assemble.
4. Add the egg and parmesan mixture to the chicken and mix in well. You can add in some of the spice mix too.
5. Make a flat round shape with the chicken mince. Add to the centre 1/6 or thereabouts of butter and wrap so the butter is encased. It is easiest with wet hands. Ensure there are no holes or thin spots for the butter to escape when cooking.
6. Coat the chicken balls with the crumb mixture.
7. Heat the oil in a frying pan and lightly fry the balls for a few minutes on each side, or until golden brown.
8. Transfer to the oven and bake for 15 minutes, or until fully cooked.
9. Let the Chicken Kiev's rest for a few minutes before serving.
10. Enjoy :)