 Glasgow-born Margaret McSorley Walker has worked in the food industry for years and is passionate about cooking. After gaining a degree in home economics, she trained as a chef before moving into food development.
Margaret joined Asda this year as Head of Food Innovation, leading a team that researches food trends and tastes all new products being cooked up in the development kitchen. ‘Home entertaining is my great love,’ says Margaret. ‘I’m from a large family and we love nothing better than getting together and cooking up a fabulous feast to enjoy.’ Each month Margaret will be giving you a step-by-step guide to help you create some classic dishes at home. This month she’s making a simple but delicious Chicken Kiev. Plus, click here for 21 easy recipes guaranteed to keep the kids happy |
| Chicken Kiev A delicious combination of chicken breast and garlic butter. For a tasty supper, serve with a mixed salad Serves 4 4 chicken breasts, skinned |
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| 1 Put the chicken breasts on a board and cut off a thin slice from the top. | 2 Push a small sharp knife into the side of each chicken breast, then cut inside to make a pocket. Cover each chicken breast with clingfilm and then bash very lightly with a rolling pin to thin out the meat – take care not to tear the chicken meat. | 3 Make the flavoured butter by mashing together the garlic, parsley, lemon juice and softened butter with a fork. Divide into four and push into the pockets you have cut in each chicken breast. |
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| 4 Put the thin slice of chicken on top of the butter, making sure it’s completely covered and press the edges of the meat together to seal. Chill for 30 minutes until the butter hardens up. | 5 Whisk the eggs and pour on to a plate. Put the flour and breadcrumbs on two separate plates. Season the flour. Dip each chicken breast first in the flour, shaking off any excess, then roll in the egg so it’s thoroughly coated. | 6 Preheat the oven to 200C/180C Fan/Gas 6. Roll the chicken in the breadcrumbs, patting the crumbs on well to make sure they stick. Chill for 30 minutes so that the coating can ‘set’. Put the Kievs on a baking tray and bake for 25-30 minutes, turning once, until golden all over. Serve with a mixed salad. |
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