Perfect Dinners

Chicken Kiev

Chicken Kiev

 Prep.Time: 15 mins
 Cook.Time: 25-30 min
 Difficulty: Moderate
 Serves: 4

Tools

 Large Frying Pan
 Chopping Board
 Mixing Bowl
 Sharp Knife
 Garlic Crusher
 Fish Slice
 Kitchen Paper

Ingredients     

 4 Chicken Breasts
 2 Cloves Garlic
 100g/4oz Butter or Spread
 150g/6oz Breadcrumbs
 25g/1oz Flour
 2 Eggs
 Sprig of Fresh Thyme
 Black Pepper
 Oil for Frying


Method

Crush the garlic and finely chop the thyme and mix with the butter and a little black pepper.
To butterfly the chicken, lay the breast on the chopping board, place one hand flat on the breast.
Using a sharp knife cut horizontally, but not all the way through the breast.
Now open out the breast to make a butterfly shape.
Place a quarter of the butter mixture on a breast and roll to encase the filling.
Repeat for each breast.
Mix a little black pepper with the flour.
Roll each breast in the flour to coat well.
Beat the egg in a bowl.
Roll each floured breast in the egg, saving the remaining egg for later.
Now roll the breasts in the breadcrumbs, saving the remaining crumbs for later.
Place in the fridge for 15 minutes.
Heat the oil in the frying pan.
Remove chicken breasts from the fridge and roll in egg, then breadcrumbs once more.
Preheat oven to 180°c / 350°f / Gas Mark 4.
When the oil is very hot, carefully place each breast into the oil using the fish slice and fry for 10-15 minutes turning once.
Remove from oil and drain on kitchen paper.
Place in pre-heated oven for 15 mins to finish cooking.
Serve with baked potatoes, salad or seasonal vegetables.



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