Chicken Kiev with Le Gruyère AOP Recipe

A standard chicken Kiev is tasty enough, but once you add mature Le Gruyère AOP Réserve and a thick, incredibly garlicky chicken stock roux into the equation, it becomes something far more impressive (and delicious!). The addition of curry powder is optional, but we definitely suggest it – the warming light spicing works surprisingly well with the cheese. Serve with a side salad or whatever accompaniments you fancy to turn this into a full meal – you'll definitely want something to mop up all that incredible sauce.

Ingredients

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8 chicken breasts, skinless
100g of plain flour, seasoned with salt and pepper
2 eggs, beaten
200g of Panko breadcrumbs
vegetable oil, for deep-frying

Filling

2 garlic bulbs, cloves peeled
100g of unsalted butter
100g of plain flour
300g of chicken stock
200g of salted butter, room temperature
300g of Gruyère Reserve, finely grated
2 tbsp of curry powder, (optional)
100g of mixed herbs, such as parsley, chives and tarragon, finely chopped

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For the filling (which can be made well in advance if needed), melt the unsalted butter in a saucepan and finely grate all the garlic cloves into it. Cook for 2 minutes, then add the flour and cook out for a further 2 minutes. Gradually add the chicken stock, stirring to combine, then continue to cook until thickened. Allow to cool

100g of unsalted butter
2 garlic bulbs, cloves peeled
100g of plain flour
300g of chicken stock

Once cool, pour the base into a stand mixer with a paddle attachment. Gradually add the salted butter a little at a time, allowing it to whip. Finish with the Gruyère Reserve, fresh herbs and curry powder (if using)

200g of salted butter, room temperature
300g of Gruyère Reserve, finely grated
100g of mixed herbs, such as parsley, chives and tarragon, finely chopped
2 tbsp of curry powder, (optional)

Roll the butter into a long log on a sheet of cling film and then wrap tightly. Place in the freezer to freeze solid

While the butter freezes, butterfly the chicken breasts. Place each breast between 2 sheets of cling film and bash with a rolling pin until flat. Place in the fridge until needed

8 chicken breasts, skinless

Once the butter has frozen, unwrap it and cut into 8 equal portions, around three-quarters of the length of the chicken breast (you may need to work and mould the butter slightly to make it the correct shape, depending on how you froze it). Place the butter into the middle of each butterflied chicken breast, then roll the meat around it, making sure the butter is fully wrapped and creating a neat cylinder shape

Bring a pan of vegetable oil or a deep-fat fryer to 180°C and preheat an oven to 180°C/gas mark 4. Dip the chicken ballontines in flour, then the beaten egg, then the breadcrumbs. Repeat this process twice more to ensure they are completely coated

vegetable oil, for deep-frying
100g of plain flour, seasoned with salt and pepper
2 eggs, beaten
200g of Panko breadcrumbs

Deep-fry the chicken Kievs in batches for around 5 minutes, until the breadcrumbs turn golden brown, then transfer to the oven to finish cooking for a further 10 minutes. Serve whole to each guest with a side salad or other accompaniments – when they cut open the Kiev, the filling should ooze out

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Galton Blackiston

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

Chicken Kiev with Le Gruyère AOP

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