Chicken Kiev with Ratatouille
Chicken Kiev is a classic dish that is permanently popular because it is so tasty! Serve with a colourful veg packed ratatouille. Perfect for weekdays or weekends!
Ingredients
- 2 French trimmed chicken breasts, cut in half
- 100g butter
- 1 bulb garlic
- Drizzle olive oil
- 1 small bunch parsley chopped
- Salt and pepper
- 2 eggs, beaten
- 75g plain flour, seasoned
- 100g panko breadcrumbs
- Vegetable oil for frying
Ratatouille
- 2 tbs olive oil
- 1 red onion, peeled and diced
- 1 red pepper, diced
- 1/2 garlic clove, sliced
- 1 aubergine, cubed 1 cm
- 1 courgettes, cubed 1 cm
- 3 tomatoes, diced
- Salt and pepper
Method
Heat a large non-stick pan to a medium heat, add the oil, then fry the onion for 1 minute. Add the courgettes and cook for 30 seconds then add the peppers and garlic and cook for another 30 seconds. Finally, add the aubergines and tomatoes, season and cook over a gentle heat for 5 minutes. Finish with the basil.
Roast the garlic in a tin foil parcel, drizzled in oil, at 180c for 40 minutes. Squeeze the garlic out.
Heat the vegetable oil in a large pan to 160c.
Mix the butter garlic and the parsley together season,
Remove the skin and fillet from the chicken. Cut a hole all the way through the chicken breast from top to almost the fill with the butter. Seal with the chicken fillet.
Coat in flour and egg twice and then breadcrumbs. Fry for 10 to 12 minutes until cooked through and golden brown, drain onto kitchen paper, season with salt.
To serve, spoon the ratatouille into the centre of the plate and top with the chicken Kiev.
Ingredients
- 2 French trimmed chicken breasts, cut in half
- 100g butter
- 1 bulb garlic
- Drizzle olive oil
- 1 small bunch parsley chopped
- Salt and pepper
- 2 eggs, beaten
- 75g plain flour, seasoned
- 100g panko breadcrumbs
- Vegetable oil for frying
Ratatouille
- 2 tbs olive oil
- 1 red onion, peeled and diced
- 1 red pepper, diced
- 1/2 garlic clove, sliced
- 1 aubergine, cubed 1 cm
- 1 courgettes, cubed 1 cm
- 3 tomatoes, diced
- Salt and pepper
Method
Heat a large non-stick pan to a medium heat, add the oil, then fry the onion for 1 minute. Add the courgettes and cook for 30 seconds then add the peppers and garlic and cook for another 30 seconds. Finally, add the aubergines and tomatoes, season and cook over a gentle heat for 5 minutes. Finish with the basil.
Roast the garlic in a tin foil parcel, drizzled in oil, at 180c for 40 minutes. Squeeze the garlic out.
Heat the vegetable oil in a large pan to 160c.
Mix the butter garlic and the parsley together season,
Remove the skin and fillet from the chicken. Cut a hole all the way through the chicken breast from top to almost the fill with the butter. Seal with the chicken fillet.
Coat in flour and egg twice and then breadcrumbs. Fry for 10 to 12 minutes until cooked through and golden brown, drain onto kitchen paper, season with salt.
To serve, spoon the ratatouille into the centre of the plate and top with the chicken Kiev.
