The retro chicken Kyiv is given a gourmet overhaul by Simon Hulstone who adds butternut squash, sag aloo (spinach and potato) to this exciting interpretation.
To prepare the chicken Kyiv, butterfly each chicken breast and place between 2 sheets of cling film, beat gently with a rolling pin or kitchen mallet to flatten slightly
Place the chicken Kyivs onto a tray lined with greaseproof paper and set aside in the fridge until needed
Shape the Kyivs in your hands so that they are still round. Fry in the deep fat fryer until golden on both sides
Once golden, put the Kyivs on a baking tray lined with greaseproof paper and place in the preheated oven for 15 minutes. Using a temperature probe, heat to 63ºC. Once 63ºC is reached, turn off the oven but leave the Kyivs in to keep warm
Remove the ring, then sit the cooked Kyiv on top and arrange the coriander neatly around the plate. Serve immediately
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