For Kievs:
50g parmesan cheese
500g chicken breast (cut into medium sized pieces)
1 egg
20g plain flour
1/2 tsp salt
For Garlic Butter:
small handful of fresh parsley
3-4 cloves of garlic
80g butter
Coating:
1 egg, beaten
Breadcrumbs
Olive oil
Grate parmesan for 10 seconds on speed 9. Set aside.
Turn TM onto speed 7. Drop parsley and garlic through hole in lid. Scrape down bowl.
Add butter and combine at speed 5 for 30 seconds.
Scrape garlic butter from bowl and divide into 6 portions. Set aside.
Place chicken into TM bowl and mince for 30 seconds on speed 4.
Add parmesan, egg, flour and salt. Mix for 30 seconds on speed 4.
Divide chicken mixture into 12 portions. Flatten out each into a small disc.
Place a portion of garlic butter into the middle of 6 of the chicken discs. Place another chicken disc on top of each and sandwich butter in the middle, making 6 kievs. Squeeze edges closed so that the butter (hopefully) won’t leak out during baking. (I made mine into more of an oval shape so they resembled a regular kiev).
Dip kievs into beaten egg and then roll in breadcrumbs to coat.
Place kievs onto a tray lined with oil-brushed baking paper.
Spray top of kievs with oil.
Cook in 180 degree Celsius oven for 30 minutes, turning after 15 minutes.
