Last week was full of challenges. To be fair, every weeks is full of challenges, but last week had a couple of corkers. Jessica wanting mummy to carry her when mummy was wearing four inch heels (inappropriate shoes are essential accessories at a christening in the country). Our social worker wanting a family tree that covered four generations and all our cousins (yes, we’re adopting again and no, there is just the same amount of paperwork second time round). And selecting a recipe with what looked to be an unbelievably faffy method for Dom at Belleau Kitchen’s Random Recipe Challenge this month.
Never one to be beset by such things (especially where shoes, colour coding and garlic butter are involved) I put the toddler to bed, assembled my ingredients, and leapt in.
I swiftly adapted the recipe. After bringing garlic cloves to the boil, discarding the water and repeating, then softly frying in a glut of oil for 30 minutes (30 minutes? My cloves were rock hard after ten) I decided to roast my garlic and squeeze the soft cloves into the butter. Flattening the chicken was straightforward enough, although it helps if your chicken breasts are around the same size to start with. I ended up with a daddy, mummy and two baby Chicken Kievs. It meant I had to cook them for different times, which wasn’t too much trouble but added to the faff I was trying to avoid.
Freezing your rolled chicken before coating it may seem a waste of time but it did mean the chicken didn’t need pinning together with cocktail sticks. Defrosting was quicker than I expected at about an hour.
OK, so this recipe turned out not to be as faffy as I first thought (although only because I deviated from the garlic boiling part). However I can report that four inch heels are not recommended footwear for carrying toddlers and colour coding four generations of our family tree demanded A2 paper and a large glass of red.
- 2 heads of garlic
- olive oil
- 50g salted butter, softened
- 7g flat leaf parsley, chopped
- 4 skinless chicken breasts (it helps if they are of even size)
- 4 tbsp flour
- 2 eggs, beaten
- 40-50g Panko or breadcrumbs
- Pre heat your oven to 190 degrees C
- Slice the tops off the heads of garlic and place them on a piece of tin foil. Drizzle them with a little olive oil and fold the tin foil up to make a parcel. Place on a baking tray and roast in the oven for 45 minutes.
- When they're cooked, take them out of the oven and unwrap your tin foil. Set them aside to cool.
- When they're cool enough to handle squeeze the soft cloves out of the papery skins into the softened butter. Mix well with the butter and the chopped parsley.
- Shape into four logs and chill.
- Stretch out a double layer of clingfilm, place a chicken breast on one side of it and fold over to cover, repeating with the other breasts. Use a rolling pin to flatten them into a uniform shape (give or take).
- Peel back the clingfilm, insert a butter log into the centre of each, roll the chicken round it and rewrap. Freeze for two hours.
- Unwrap the Kievs and roll them in flour, then beaten eggs, then breadcrumbs/Panko. Leave to defrost.
- Preheat your oven to 200 degrees C
- Fry the Kievs in some oil until golden, then transfer to the oven for 10-12 minutes.