Mini Chicken Kievs Filled With Pea Basil And CrÈme FraÎche Pesto Recipes

MINI CHICKEN KIEVS FILLED WITH PEA, BASIL AND CRÈME FRAÎCHE PESTO

MINI CHICKEN KIEVS FILLED WITH PEA, BASIL AND CRÈME FRAÎCHE PESTO image

Categories Chicken Kid-Friendly Dinner Spring Summer

Number Of Ingredients 18

Ingredients

Pea, Basil and Crème Fraîche Pesto:
5 oz frozen peas, defrosted
2 oz finely grated Parmesan
2 oz basil leaves and stalks
1/3 cup half fat crème fraîche
extra virgin olive oil
sea salt
black pepper
Mini Kievs:
9 oz chicken, a mixture of boneless skinless thigh meat, and skinless breast meat
half a teaspoon celery salt
half a teaspoon onion salt
a generous scrunch of black pepper
a scrunch of sea salt
1 large egg, whisked in a bowl
1 cup flour, sieved in a bowl
1/2 cup panko breadcrumbs, in a bowl
flavourless oil for frying - vegetable or groundnut

Steps:

Start by placing all the pesto ingredients into a food processor and blitzing until smooth, the mixture should be the consistency of custard - so runny but nice and thick. Take around 4 to 5 tablespoons of the mixture and put them into a bowl, and decant the rest of the mixture into a re-sealable jar and place into the fridge. Place the chicken, salt, pepper, onion and celery salt into a food processor and blitz until nice and smooth. Using wet hands (it makes it much easier and cleaner to make the kievs, and keep the tap running so you can rinse in between making each of them) spoon a large tablespoon of the chicken mixture onto the palm of your hand and gently flatten it a little as in the picture. Now, take a level teaspoon of the pesto mixture you put into a separate bowl and drop it into the middle of the chicken mix. Curling your hand up gently as in the pic, bring the mixture up and around the pesto, encasing it inside while making sure you expel as much air from inside as possible, then smooth the tops together to seal. Repeat with all the chicken mixture. Line up the flour, egg and panko in that order and coat each kiev in turn - flour first, then egg, then panko - setting the coated kievs onto a plate. Preheat your oil to 330 °F. Fry the kievs for 12 to 15 minutes (depending on their size) until they are nicely golden brown, turn them over during the cooking if you're frying them in a saucepan and the oil doesn't totally cover them. Remove and place them on kitchen paper to drain. Serve them with a squeeze of lemon, a little salt and some extra pesto filling to dip them in.

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