Chicken Kiev with Bacon
Chicken Kiev - juicy chicken breast filled with garlic herb butter, wrapped in bacon and coated in crispy breadcrumbs
Ingredients
- 2 large chicken breasts
- 4 rashers of smoked streaky bacon
- 50 g softened butter
- 1 garlic clove crushed
- 1 tbsp chopped Tarragon
- 1 tbsp chopped Parsley
- 50 g plain flour
- 1 egg beaten
- 75 g breadcrumbs
- Salt and black pepper
- Olive oil
Instructions
- Preheat Oven to 180°C (160°C fan / 350°F).
- In a small bowl, mix softened butter, garlic, parsley, tarragon and a pinch of salt. Chill for 10 minutes so it firms up.
- Prepare the chicken: Cut a pocket into the side of each chicken breast. Stuff with the chilled garlic butter.
- Wrap two rashers of bacon around each chicken breast to seal the pocket.
- Dust each breast with flour → dip in beaten egg → coat in breadcrumbs.
- Heat a little olive oil in a frying pan. Fry the chicken until golden all over (about 3-4 minutes each side).
- Transfer to a baking tray and bake at 180°C (160°C fan / 350°F) for 20–25 minutes until cooked through.
- Ensure chicken is cooked until the internal temperature reaches 75°C.
- Sprinkle with parsley