Chicken KievPrep.Time: 15 mins
Cook.Time: 25-30 min
ToolsLarge Frying Pan
Ingredients4 Chicken Breasts
2 Cloves Garlic
100g/4oz Butter or Spread
Sprig of Fresh Thyme
Oil for Frying
MethodCrush 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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