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Thermomix Chicken Kiev

Prep Time30 minutes
Cook Time30 minutes
Chilling time30 minutes
Total Time1 hour 30 minutes
Course: Thermomix Dinners
Servings: 4 people
Calories: 549kcal
Author: Marianne Rogerson

Ingredients

For the Garlic Butter

  • 2 cloves garlic
  • small handful parsley leaves
  • 80 g butter

For the Crumb Coating

  • 60 g parmesan
  • 80 g panko breadcrumbs
  • 1 teaspoon garlic salt
  • 1 teaspoon mixed herbs
  • ¼ teaspoon black pepper

For the Chicken Mixture

  • 750 g chicken breast
  • 1 egg
  • 40 g crumb coating

To Assemble the Chicken Kiev

  • 1 egg
  • 3 tbsp flour
  • Remaining crumb mixture

Instructions

To make the Garlic Butter

  • Add the garlic and parsley to the Thermomix bowl. Chop for 3 seconds / speed 7. Scrape down the sides of the bowl and repeat.
  • Add the butter to the bowl. Season with black pepper to taste and mix for 20 seconds / speed 4.
  • Remove the garlic butter from the bowl. Shape into a rectangle approximately 10cm x 5cm . Wrap in plastic wrap and store in the fridge until needed.
  • Clean and dry the bowl.

To make the Crumb Coating

  • Cut the parmesan up into cubes and add to the Thermomix bowl. Chop for 10 seconds / speed 10.
  • Add the panko breadcrumbs, garlic salt, mixed herbs and black pepper and mix for 5 seconds / REVERSE / speed 3. Set aside.

To Make the Chicken Mixture

  • Roughly dice the chicken and add to the Thermomix bowl together with 40g of the crumb coating and 1 egg. Mix for 30 seconds / speed 9.

To assemble the Chicken Kievs

  • Divide the chicken mixture into four (or eight, depending on whether you are making large or small Kievs) equal portions.
  • Remove the butter from the fridge and cut into four (or eight) equal portions.
  • Using wet hands, take a portion of the chicken and flatten it out in the palm of your hand. Place a slice of the butter in the middle of the chicken and use your hands to mould the chicken into an oval shape, ensuring the butter is completely enclosed. Repeat with the remaining portions.
  • Set up three shallow bowls: one with the flour, one with beaten egg and the other with the crumb coating.
  • Take each portion, first roll it in the flour, then coat it in the beaten egg, then press it into the breadcrumbs. Make sure that it is well covered in breadcrumbs.
  • Now place them in the fridge until you are ready to cook them (I recommend chilling them for at least 30 minutes before cooking).

To Cook the Chicken Kievs

  • To Pan Fry/ Oven Cook:
    Pre-heat the oven to 180 C.
    Heat 3 tablespoons of olive oil in a frying pan. Cook the Chicken Kievs for around 3 minutes, turning over until the coating is golden brown.
    Place on a baking sheet and bake in the oven for 15 minutes.
  • To Air Fry:
    Pre-heat the air fryer for 5 minutes.
    Spray the Chicken Kievs with an olive oil spray. Cook at 200 C for around 12-15 minutes until golden brown.

Notes

This recipe can be used to make 4 large or 8 smaller Chicken Kievs. 
You can substitute with regular breadcrumbs, but you get a crisper crust with panko breadcrumbs.

Nutrition

Calories: 549kcal | Carbohydrates: 20g | Protein: 51g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 255mg | Sodium: 1346mg | Potassium: 796mg | Fiber: 1g | Sugar: 1g | Vitamin A: 795IU | Vitamin C: 3mg | Calcium: 245mg | Iron: 2mg