Comments on: Chicken Kiev

By: Mrs Ergül

Mrs Ergül — Wed, 04 Mar 2009 08:29:50 +0000

Oh my god, that last photo just makes my knees go weak! I need a break from this concrete jungle!!! Mrs Ergül’s last blog post..February Daring Bakers Challenge - Chocolate Valentino Cake

By: Mrs Ergül

Mrs Ergül — Wed, 04 Mar 2009 08:21:05 +0000

Wow this seems great for a special dinner! Mrs Ergül’s last blog post..February Daring Bakers Challenge - Chocolate Valentino Cake

By: Stephen

Stephen — Sat, 28 Feb 2009 20:18:02 +0000

Gaile thanks, that sounds like a good idea. We saw that in one recipe but weren’t sure of the shape that it would come out in if we did it that way. We’ll definitely try it next time; it would be good to keep more of the butter inside!

Ros I loved the dodgy ones too, I just don’t think I’d like them if I had them now though

Thanks Alex, good luck if you try them!

By: Alex

Alex — Sat, 28 Feb 2009 18:17:43 +0000

I've just put chicken kievs on the menu for next week! I love them but haven't had one for ages as the shop bought versions can be iffy... Yours look fab though! Alex’s last blog post..Tartiflette

By: Ros

Ros — Sat, 28 Feb 2009 17:36:09 +0000

Like you, I remember having the dodgy reconstituted version when I was a kid. I loved it though! My butcher sells nice fat chicken supremes which I bet would work well for this. Maybe I'll go for the other 80s 'classic'- chicken cordon bleu! Ros’s last blog post..Not Quite Foie Gras Salad

By: gaile

gaile — Sat, 28 Feb 2009 05:03:32 +0000

When I used to make this, I would carefully pound out the chicken breast until they were about 1/4" thick, then I would put the butter and herbs in a mound, and roll them around it, folding the ends over. If rolled thin enough, no toothpick is required. Chill fold side down for about 30 mins, then bread and fry. The butter should make a pool inside that pours out when you cut into it. Divine. gaile’s last blog post..Resurfacing...briefly