Chicken Kiev

Today I felt like messing around in the kitchen, so what better than to make Chicken Kiev.

Ingredients
2 chicken breast supremes
1 egg, beaten
2 tablespoons flour
100g breadcrumbs,
1 dashes of oil, for frying

For the garlic butter
2 cloves garlic, finely chopped
1 tbsp mixed herbs
100g butter, softened
Pinch black pepper
1 tbsp lemon juice

Method

Make the breadcrumbs by zapping day old bread in a food processor.

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To make the butter, put the garlic and herbs in a bowl with the butter. Season the mixture with salt and pepper and add the lemon juice. Beat to a smooth paste. Roll the butter in cling-film and refrigerate.

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Remove the skin from the chicken and lay it skinned side down. Cut along its length and almost all the way through, folding open, and flatten by beating gently with a rolling pin.

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Put a tablespoon of the chilled garlic butter in the middle and wrap the meat round it. Repeat with the other fillets.

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Dip in beaten egg and then the flour and then the breadcrumbs. Repeat to give a double coating and refrigerate for at least 1 hour before cooking.

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Heat the oil in a frying pan and cook the Kievs for a few minutes on each side. It is important to cook and handle them gently to stop them from falling apart.  I then transfer to the oven to make sure they are cooked all the way through so in total about 25 minutes.

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When the chicken is golden brown and cooked through, serve immediately with your choice of vegetables.

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One Response to Chicken Kiev

  1. missmoonpoppie says:

    Mmmmmm… yummie ! But it’s really summer here now ( I live in my bikini ! ) and to hot to spend a lot time in the kitchen ! ( we don’t have this weather a lot – so we enjoy it as long it lasts ! ) For once – sunny greetings from Belgium ! xxx

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