Chicken Kiev with Ratatouille
Chicken Kiev with a Ratatouille of colourful veg. James has mixed things up with the Kiev butter by adding garlic cloves, capers, mint and anchovy!
Ingredients
- 2 French trimmed chicken breasts
Butter
- 125g butter
- 2 garlic cloves
- 1 tbsp capers
- 1 small bunch mint, chopped
- 1 anchovy, chopped
To pane
- 75g plain flour, seasoned
- 2 eggs, beaten
- 100g panko breadcrumbs
- Vegetable oil, for frying
Ratatouille
- 50ml olive oil
- ½ onion, peeled and diced
- 2 garlic cloves, peeled and crushed
- 1 courgette, diced
- ½ aubergine, diced
- 1 red pepper, diced
- 2 tomatoes, diced
- 1 small bunch of basil
- Salt and pepper
Method
- Beat together all the butter ingredients, roll into a sausage shape in cling film
- Remove the skin and fillet from the chicken. Cut a hole all the way through the chicken breast from top to almost the bottom, then fill with the butter and seal with the chicken fillet.
- Coat in flour and egg twice and then coat in breadcrumbs.
- Heat the vegetable oil in a large pan to 160°C. Fry the chicken for 8-10 mins until cooked through and golden brown, drain onto kitchen paper, and season with salt.
- To make the ratatouille, heat a pan until hot and add the oil, onion and garlic. Then, at 1 min intervals add the courgettes, then the aubergines, and then the peppers. Stir through the tomatoes and basil, season and gently simmer for another 2 min
- Place the Chicken Kiev on a plate and serve with the ratatouille.
Ingredients
- 2 French trimmed chicken breasts
Butter
- 125g butter
- 2 garlic cloves
- 1 tbsp capers
- 1 small bunch mint, chopped
- 1 anchovy, chopped
To pane
- 75g plain flour, seasoned
- 2 eggs, beaten
- 100g panko breadcrumbs
- Vegetable oil, for frying
Ratatouille
- 50ml olive oil
- ½ onion, peeled and diced
- 2 garlic cloves, peeled and crushed
- 1 courgette, diced
- ½ aubergine, diced
- 1 red pepper, diced
- 2 tomatoes, diced
- 1 small bunch of basil
- Salt and pepper
Method
- Beat together all the butter ingredients, roll into a sausage shape in cling film
- Remove the skin and fillet from the chicken. Cut a hole all the way through the chicken breast from top to almost the bottom, then fill with the butter and seal with the chicken fillet.
- Coat in flour and egg twice and then coat in breadcrumbs.
- Heat the vegetable oil in a large pan to 160°C. Fry the chicken for 8-10 mins until cooked through and golden brown, drain onto kitchen paper, and season with salt.
- To make the ratatouille, heat a pan until hot and add the oil, onion and garlic. Then, at 1 min intervals add the courgettes, then the aubergines, and then the peppers. Stir through the tomatoes and basil, season and gently simmer for another 2 min
- Place the Chicken Kiev on a plate and serve with the ratatouille.
