Homemade chicken kiev recipe
 This simple recipe is so much better than shop-bought versions of the seventies classic. 4 x 175g/6oz chicken breasts, skin removed3 garlic cloves, finely chopped 1 lemon, juice onlysalt and freshly ground black pepper1 tbsp chopped fresh tarragon230g/8oz butter, slightly softened 2 tbsp plain flour1 free-range egg, beaten 10-12 tbsp fresh breadcrumbsolive oil, for frying 4 x 175g/6oz chicken breasts, skin removed 3 garlic cloves, finely chopped 1 lemon, juice only salt and freshly ground black pepper 1 tbsp chopped fresh tarragon 230g/8oz butter, slightly softened 2 tbsp plain flour 1 free-range egg, beaten 10-12 tbsp fresh breadcrumbs olive oil, for frying 250g/9oz cooked white and wild rice (from a packet of mixed white and wild rice)100g/3½oz bacon lardons, fried until crisp 1 tbsp chopped fresh parsley100g/3½oz pine nuts, toasted 2 tbsp melted butter 250g/9oz cooked white and wild rice (from a packet of mixed white and wild rice) 100g/3½oz bacon lardons, fried until crisp 1 tbsp chopped fresh parsley 100g/3½oz pine nuts, toasted 2 tbsp melted butter Method Preheat the oven to 200C/400F/Gas 6.For the chicken kiev, slice a piece out of the centre of the chicken breast to make a pocket using a sharp knife. Place the garlic, lemon juice, salt and freshly ground black pepper, tarragon and butter into a bowl and mix well. Stuff this mixture into the pocket in the chicken breasts.Dredge the chicken breasts in the flour, then dip into the beaten egg, then the breadcrumbs to coat completely, shaking off any excess.Heat the oil in an ovenproof frying pan and fry the chicken breasts on all sides until lightly browned. Transfer to the oven and bake for 18-20 minutes, or until golden-brown and completely cooked through.For the rice, place all the rice ingredients into a bowl and mix well. Pack the rice mixture into four cups or ramekins.To serve, turn the rice out onto serving plates with the chicken kiev alongside. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the chicken kiev, slice a piece out of the centre of the chicken breast to make a pocket using a sharp knife. Place the garlic, lemon juice, salt and freshly ground black pepper, tarragon and butter into a bowl and mix well. Stuff this mixture into the pocket in the chicken breasts. For the chicken kiev, slice a piece out of the centre of the chicken breast to make a pocket using a sharp knife. Place the garlic, lemon juice, salt and freshly ground black pepper, tarragon and butter into a bowl and mix well. Stuff this mixture into the pocket in the chicken breasts. Dredge the chicken breasts in the flour, then dip into the beaten egg, then the breadcrumbs to coat completely, shaking off any excess. Dredge the chicken breasts in the flour, then dip into the beaten egg, then the breadcrumbs to coat completely, shaking off any excess. Heat the oil in an ovenproof frying pan and fry the chicken breasts on all sides until lightly browned. Transfer to the oven and bake for 18-20 minutes, or until golden-brown and completely cooked through. Heat the oil in an ovenproof frying pan and fry the chicken breasts on all sides until lightly browned. Transfer to the oven and bake for 18-20 minutes, or until golden-brown and completely cooked through. For the rice, place all the rice ingredients into a bowl and mix well. Pack the rice mixture into four cups or ramekins. For the rice, place all the rice ingredients into a bowl and mix well. Pack the rice mixture into four cups or ramekins. To serve, turn the rice out onto serving plates with the chicken kiev alongside. To serve, turn the rice out onto serving plates with the chicken kiev alongside.