The oven, not the pan. A Kiev in a frying pan leaks its garlic butter through the crumb; baked on a tray, the butter stays inside until the knife goes in. Bake them from cold at 200°C for 30 minutes, to 75°C in the chicken; dinner for four in 50 minutes.
From the shop
Start with one chicken Kiev a person; they are sold each. For a plainer crumbed dinner, chicken schnitzel bakes on the same tray in 20 minutes.
Bake the Kievs from cold, straight from the fridge. Butter that has warmed up inside melts out before the crumb sets.
Ingredients
- 4 chicken Kievs
- 750 g baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp salt
- 300 g green beans, trimmed
- Lemon wedges, to serve
Buy the cuts for this recipe
Chicken Kiev Each$9.00
Chicken Schnitzel$28.99per kilogram
Method
- Heat the oven to 200°C. Toss the potatoes with the oil and salt. Spread them cut side down on a lined tray.
- Roast the potatoes for 10 minutes.
- Lay the Kievs on a second lined tray, spaced apart. Put them in the oven with the potatoes.
- Bake for 30 minutes, until the crumb is deep gold and a thermometer in the chicken reads 75°C. Do not cut into one to check; the butter runs out.
- Steam or boil the beans for 4 minutes in the last few minutes.
- Rest the Kievs for 3 minutes before serving so the butter settles.
Serve it
Serve with the potatoes, beans and a lemon wedge.