Chicken kiev with a gruyère cheese fondue – Saturday KitchenSaturday Kitchen

Crispy, golden-brown chicken meets luscious, gooey cheese fondue. Classic Chicken Kiev is elevated with a cheese fondue topped with endive leaves and crispy sourdough croutons.

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the chicken kiev

60g/2¼oz salted butter
4 garlic cloves, minced
2 tbsp chopped fresh flatleaf parsley
2 chicken breasts, skin removed
100g/3½oz plain flour
2 free-range eggs, beaten
100g/3½oz panko breadcrumbs
vegetable oil, for deep frying

For the cheese fondue

300g/10½oz gruyère cheese, grated
150g/5½oz emmental cheese, grated
2 tsp cornflour
150ml/5fl oz dry white wine, such as Riesling

For the sourdough croutons

2 tbsp olive oil
1 small handful sourdough croutons, fried and toasted

To serve

1 head red endive, leaves separated
1 head white endive, leaves separated
6 cornichons, chopped
8 slices cured ham slices, chopped
thinly cut salami slices, chopped
3 tbsp olive oil
1 tbsp white wine vinegar

Method

To make the chicken kiev, mix the butter, garlic and parsley together in a bowl and then roll into a log. Wrap in kitchen foil and chill in the fridge for at least an hour until firm.
Cut 2 discs of butter from the log and store the rest in the freezer for another dish. Turn the chicken breasts over and cut slits into the underside of the thickest part of the breasts. Slip the butter discs evenly inside each breast and press the flesh back together. Place the flour, egg and breadcrumbs into wide, shallow bowls. Dip the breasts in the flour, then the egg and then the breadcrumbs, folding the thin end of the breast under to make an oval shape.
Preheat a deep fat fryer to 180C. Deep-fry the kievs for around 10 minutes, depending on the size of the chicken breasts, until golden and cooked through.
To make the cheese fondue, place the cheeses and the cornflour in a large saucepan and heat until melted. Pour in the wine and simmer for a couple of minutes, stirring all the time.
To make the croutons, put a frying pan over a medium heat and add the olive oil. Fry the sourdough croutons for 2–3 minutes until crispy.
To serve, toss the croûtons with the endive leaves, cornichons, ham and salami in a salad bowl. Dress with the oil and vinegar and transfer to two plates. Add the chicken kievs to the plates. Transfer the fondue to two bowls and serve alongside.