I love homemade chicken kiev, especially with this piquant caperberry slaw. It’s my guilty pleasure. Just buy good meat and don’t scrimp on the garlic.
- Yield: 6 (or 2–4 with leftovers)
- Preparation Time: 20 Minutes
- Cooking Time: 35 Minutes
- 4½ oz (125 g) mozzarella, cut into six slices
- 3 large chicken breasts on the bone, cut in half, skin removed
- 6 slices of prosciutto
- whole bulb of garlic, cloves separated
- glug of rapeseed oil
- 3 slices of brown or white bread
- 2¼ oz (60 g) parmesan, finely grated
- 4 tablespoons crispy shallots
- 1 lemon of finely grated zest
- handful of finely chopped parsley
- 1 small red cabbage, finely shredded
- 1 small white cabbage, finely shredded
- 9 oz (1 x 250 g) jar of caperberries in vinegar
- 3 tablespoons salad cream or mayonnaise optional
How to Make It
- Preheat the oven to 190°C (375°F/gas mark 5).
- Place a slice of mozzarella on top of each piece of chicken, then wrap the chicken in a slice of prosciutto. Place all the wrapped chicken in a baking dish, with the mozzarella side facing upwards. Add the garlic cloves, tucking them in between the chicken pieces, before adding a generous drizzle of oil and a decent pinch of salt and pepper. Cook in the oven for 12–15 minutes or until the prosciutto starts to go crispy.
- Blitz the bread in a food processor or chop it with a knife to make coarse breadcrumbs. Transfer to a bowl and combine with the parmesan, crispy shallots, lemon zest and parsley, then season to taste with salt and pepper.
- Cover the chicken pieces with the breadcrumbs and return to the oven for a further 12–20 minutes until the breadcrumbs are golden and crispy.
- Meanwhile, for the caperberry slaw, combine the red and white cabbage with the drained caperberries, then add a glug of vinegar from the jar and season generously with salt and pepper. For a slightly more indulgent version, stir through the salad cream or mayonnaise (I’m a salad cream girl).
- Serve the chicken with the caperberry slaw on the side.