Preparation time: 30 mins
Cooking Time: 15 mins
Although this is quite a tricky recipe for those with less delicate fingers, it is well worth the effort and the mess... Tasty, fun and you can get away calling them chicken for anyone who stupidly thinks they do not like game!
- Pigeon Breasts
Begin by making a slit in the side of the pigeon breast, making sure you do not cut all the way through, but big enough to fit a healthy dollop of filling. I used a filling of philadelphia and thinly sliced garlic. However, you can use what ever you feel like, the local shop had run out of boursin, which I thought would have been perfect. Fill the cavity with the mixture and close it up. If you still have the mini-fillets place them over the gap to stop the filling running out when in the oven. If not you can use cocktail sticks to stitch the gap up.
Once completed, fill three bowls, one with flour and seasoning, the next with egg wash and the last with breadcrumbs. Cover the pigeon breasts, firstly in the flour, then the egg wash and finally the breadcrumbs. Remember the correct order!
There are a number of ways of cooking the kievs, I chose the quickest way by placing them in the oven at a high temperature (around 200oC) for ten minutes, and then leaving them to rest for five minutes. Other ways include flash frying the kievs then placing them in the oven at a lower temperature but for longer.