Easy chicken kiev with barbecue beans


For the kiev

  • 150 g unsalted butter
  • 3-4 cloves garlic, grated
  • 2 tbsp chopped parsley
  • 4 skinless chicken breasts, fillets
  • 100 g plain flour
  • 2 eggs, beaten
  • 200 g Japanese panko crumbs
  • oil, for frying

For the beans

  • 100 g caster sugar
  • 50 g runny honey
  • 50 ml soy sauce
  • 50 ml white wine vinegar
  • 100 g tomato ketchup
  • 50 g English mustard
  • tabasco, to taste
  • Worcestershire sauce, to taste
  • pinch cayenne pepper
  • 1 pinch smoked paprika
  • 250 g cooked haricot beans

To serve

  • little gem lettuce salad, to serve
Method 1. For the kiev: beat the butter in a bowl with a wooden spoon or spatula until it is soft. Add the garlic and parsley and season with sea salt and freshly ground black pepper.

2. Between 2 sheets of cling film, bash out each chicken breast until it is about 5mm thin. Spread the flavoured butter over the chicken, then roll each breast up as if it were a swiss roll. Wrap in cling film and place in the refrigerator to firm up for about 1 hour.

3. Coat the chicken rolls in the flour, egg and then panko breadcrumbs, making sure there are no gaps in the coating. Repeat the process to give a good crust and make sure the butter will not escape during cooking.

4. Preheat the oven to 180C/160C fan/Gas 4. Fill a sauté pan to a depth of about 5cm with oil and fry the chicken for a couple of minutes. Transfer to the oven and bake for 15-20 minutes until crisp and cooked through.

5. For the beans: in a saucepan, caramelize the caster sugar and honey together. Add the soy sauce and vinegar to stop the cooking, then add the ketchup and mustard and season with Tabasco, Worcestershire sauce, cayenne, paprika, salt and pepper.

6. Add the beans and heat gently for 15 minutes, until the mixture is bubbling. Taste and adjust the seasonings to suit. Serve with the chicken kiev and salad.

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