Chicken Kyiv
An Ukrainian dinner sized for one person, ready in 31 minutes. About 1090 kcal and 61 g protein.
Per portion
Calories from protein 22%, carbs 29%, fat 49%. Estimated from the ingredients.
Roughly £3.40 a portion.
Method
- 1
Preheat the oven to 200°C (fan 180°C).
- 2
Mix the softened butter with the garlic and parsley, roll into a small log and chill in the freezer for 5 minutes to firm up.
- 3
Place the butter in the centre of the flattened chicken breast and roll up tightly to enclose it, securing with a cocktail stick.
- 4
Coat the chicken parcel in flour, then beaten egg, then breadcrumbs.
- 5
Heat the oil in an ovenproof pan and brown the chicken on all sides, 3–4 minutes. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 6
Transfer to the oven for 15–18 minutes until cooked through and the juices run clear.
- 7
Meanwhile, boil the potatoes for 15 minutes until tender, then drain and mash with the butter.
- 8
Season to taste with salt and black pepper, then rest for 2 minutes before cutting, and serve with the mash and a green salad.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/chicken-kyiv/
