This delicious recipe for Spiced Garlic Kiev, is taken from our Cookbook of the month ‘Embellish With Relish’ a collection of recipes that show how easy it is to make exciting food at home. From hearty hotpots to aromatic curries, there are simple but satisfying meals packed full of flavour as well as sweet treats including salted caramel brownies and scones with Raspberry & Vanilla Jam.
Spiced Garlic Kiev
Once you master the art of cutting a pinhole into a chicken breast and stuffing it, you can
experiment with lots of different ideas. I love this one with the garlic and spices; it’s fragrant but the
garlic doesn’t linger too long afterwards.
Preparation time: 15-20 minutes | Cooking time: 20 minutes | Serves: 4
4 skinned chicken breasts
2 tablespoons crushed Hawkshead Relish Hot Garlic Pickle
125g softened butter
Chopped fresh parsley
For the coating
2 large beaten eggs
100g plain flour
Salt and pepper
140g fresh white breadcrumbs
4 tablespoons sunflower oil
Heat the oven to 200°c.
With a sharp knife, make an incision in the top edge of the thickest part of the chicken breast, then
use the knife to open a pouch inside the flesh without making the entry hole any larger. Repeat for
all the chicken breasts.
Blend the crushed Hot Garlic Pickle with 100g of the butter then mix in the chopped parsley and
transfer the flavoured butter into a small piping bag (you can make one from a small plastic food bag
with one of the corners snipped off). Pipe the mixture into the hole in the chicken breast and seal
with a cocktail stick. Repeat for all the chicken breasts.
For the coating
Place the beaten egg in a large bowl, put the flour on a large flat plate and season it with salt and
pepper, then put the breadcrumbs on another plate. Dip each chicken breast into the flour, then the
egg, then the breadcrumbs so they are all evenly coated. Make sure they are well coated especially
near the incision.
Heat the remaining butter and the sunflower oil in a shallow frying pan on a medium setting. Gently
cook the chicken breasts on all sides until golden brown, then transfer them to an ovenproof dish
and cook for 10 to 12 minutes depending on the size of the breasts, or until the juices run clear.
Try using chopped fresh coriander instead of parsley for an eastern flavour.