Oh how I have missed my dear friend Liev! Thankfully while we haven’t seen each other in a couple of years, it’s always like no time has passed at all when we do – the power of best friendships, I guess.
As you know, I met Li on the set of Scream and despite only having the briefest of cameos, his talent caught my eye and we became the dearest of friends. I fostered his talent and wisely navigated the earlier stages of his career, landing him the role of Orson Welles in RKO 281 which resulted in his first Golden Globe and Emmy nominations.
Li was super thankful for my help and despite not agreeing to marry me to secure my green card, he did agree to give back to the Australian film industry … of which I am obviously at the heart.
FYI, that explains him agreeing to star in Mental.
We haven’t caught up since he separated from Naomi, so he was really happy to finally be able to talk to me about how he was feeling and the boys are handling everything. The cynic in me also thought that maybe he was hoping to guilt me into watching Ray Donovan, but not even concern for my friend can move past that accent.
Given that the break-up is still so recent, I knew he would need something warm and lovely to cheer him up, so quickly whipped up a Chicken Kiev Schreiber as we caught up.
Now you’ve probably picked up on the fact that I love flavour to smack me harder than a donkey punch, so this little baby is packed to the brim with garlic. Add in the smokiness of the bacon, the fresh herbs and the zing of the lemon and everything just sings.
Chicken Kiev Schreiber
6 cloves of garlic, crushed
small handful of flat-leaf parsley, roughly chopped
zest of a lemon
80g unsalted butter, at room temperature
4 rashers of smoked streaky bacon
4 chicken breasts
plain flour, for dredging
2 eggs, whisked
2 cups fresh breadcrumbs
salt and pepper, to taste
Place the garlic, parsley, zest and butter in a bowl, and mix until well combined. Transfer to some cling wrap and wrap into a neat, long tube and transfer to the freezer while you prepare the rest.
Fry the bacon in a pan over medium heat until lightly crisped. Remove to kitchen towel and allow to cool.
Preheat oven to 180°C.
Working one breast at a time, pull back the loose fillet on the bottom of the breast and slice a lengthways pocket.
Remove the butter from the freezer and cut into 4 equal pieces.
Open the pockets in the chicken and insert a piece of bacon and butter in each, cover the whole with the loose fillet. Place flour, eggs and seasoned breadcrumbs in three separate bowls. Coat each Kiev in flour, dust off, coat in egg and then – you guessed it – coat in the breadcrumbs before transferring to a lined baking tray. Drizzle with olive oil and bake for about 30-40 minutes, or until golden and crisp.
Serve immediately, with copious amounts of mashed potato for maximum comfort.