chicken fillet

This family favourite is making a comeback, so keep a few portions in your freezer for a quick midweek meal

Chicken Kievs

chicken fillets

breadcrumbs

parmesan,grated

eggs,beaten

plain flour

paprika

tbsp sunflower or vegetable oil,for frying

garlic cloves,crushed

tbsp finely chopped parsley

butter,softened

lemon

Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to 3 days in advance. When firm, slice each into 8 even pieces.

Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push 2 discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.

Mix the breadcrumbs and Parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now – see tips, below.

To cook, heat oven to 180C/160C fan/ gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the Kievs for 2-3 mins each side until golden – you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.

A fuss-free family meal that will you'll want to make again and again, with a lovely coconut taste

Oven-baked Thai chicken rice

vegetable oil

onion

pack mini chicken fillet

basmati and wild rice mix, rinsed (we used Tilda)

red peppers

finely grated zest and juice 1 lime

coconut milk

coriander

Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.

Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.

Keep curry leaves handy for casual entertaining ideas, like this quick chicken curry.


Quick chicken curry

sunflower oil

skinless chicken thigh fillets, cut into 3cm pieces

onion, chopped

garlic cloves, chopped

green chillies, seeds removed, finely chopped

ginger

curry paste (such as tikka masala)

can chopped tomatoes

peanut butter

(350 grams) Basmati Rice

unsalted butter

onion,

green cardamom pods, lightly bruised

cinnamon quill

turmeric

curry leaves (see note)

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Crispy and crunchy Oven Baked Chicken Fillets are life-changing! Chicken breast fillets are soaked in lemon garlic flavors and then coated with a golden parmesan panko crumb.  No mess, no flour needed, no deep-frying! This restaurant-quality recipe is so easy to make and popular with kids and adults!

Best Crispy Chicken Breast Fillet Recipe

½ lb boneless skinless chicken breast

olive oil

lemon juice

garlic

kosher salt (or to taste, if

black pepper

onion powder

parmesan cheese

optional oil spray

parsley

Brine chicken fillets: Fill a large bowl with 1 quart of water and 1/4 cup of kosher salt. Stir to combine and the salt is absorbed. Add the chicken fillets and let them sit in the saltwater to brine for at least 15 minutes. (If your plan to brine for more than 30 minutes, you’ll need to store the bowl in the refrigerator. Don’t brine for more than 6 hours.)

Heat the oven: Preheat oven to 425°F, and line a baking sheet with parchment paper. Set aside.

Breading: In a medium bowl, whisk together the egg, oil, lemon juice, garlic, salt, and pepper.

In another bowl, add breadcrumbs, paprika, onion powder, and parmesan cheese.

Remove chicken fillets from the brine and rinse with water. Then pat dry with paper towels.

Add chicken fillets into the egg mixture, shake off the excess.

Dredge the chicken in the breadcrumb mixture. Make sure to coat evenly, and lightly press the coating onto the chicken. (Optional: spray with oil spray for an extra crunchy texture.)

Bake the chicken: Arrange chicken fillets on the baking sheet.

Bake for 8 minutes. Flip and bake for an additional 5-10 minutes or until cooked through. (Optional: broil in the last 2 minutes for a golden crispy coating.)

Your summer lunch is sorted with this flavourful and fulfilling banh mi.

Peanut butter and hoisin banh mi recipe

chicken thigh fillets, cut into 4 pieces each, room temperature

white long crusty (but fluffy) bread rolls

(150 grams) Kewpie mayonnaise

Lebanese cucumbers, thinly sliced

baby gem lettuce leaves

Sriracha, & quickles (recipe below), to serve

salted peanuts

(250 milliliters) hoisin sauce

(60 milliliters) rice wine vinegar

carrot,

daikon radish,

(55 grams) caster sugar

tbs sea salt flakes

(125 milliliters) rice wine vinegar

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Top 5 chicken fillet recipes from across the web

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Chicken Kievs

Oven-baked Thai chicken rice

Quick chicken curry

Best Crispy Chicken Breast Fillet R...

Peanut butter and hoisin banh mi re...

Top 5 chicken fillet recipes from across the web

The most viewed chicken fillet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Kievs

Oven-baked Thai chicken rice

Quick chicken curry

Best Crispy Chicken Breast Fillet R...

Peanut butter and hoisin banh mi re...

The most viewed chicken fillet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine