Chicken Kiev

Ingredients: (makes 2)

-25g soft butter

-3 garlic cloves, chopped finely or pressed in a garlic presser

-1 small handful of flat leaf parsley, chopped

– A small handful tarragon, chopped (optional)

– squeeze of lemon juice

-2 large chicken breasts

-A small plate of plain flour, seasoned with salt and pepper

-1 egg, beaten

-A small plate of breadcrumbs ( you can buy these in a packet at supermarkets, or make your own by putting bread in a food processor)

Method:

Heat the oven to 180 degrees celcius.

1)Make the garlic butter. Mix together the soft butter, garlic, parsley, tarragon and lemon juice.

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2) Get your chicken breasts and cut deep slits into them. Make sure that the slits do not go all the way through to the bottom of the chicken or the butter will leak when cooking. Most Chicken Kiev recipes just have one slit in the chicken, but making more cuts will ensure that all the chicken has the garlic flavour.

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3) Fill the slits with the garlic butter. Once filled, try to close the slit back up again, as much as possible.

4) Get your flour, beaten egg and breadcrumbs ready. Dip the chicken in the flour, then the egg, then the breadcrumbs, on both sides.

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5) Heat some oil in a pan. Fry the chicken for a few minutes on both sides, on a medium heat until golden. This will make the outside of the chicken crispy.

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6) To finish cooking the chicken all the way through, place in the oven, on some foil, for 15 minutes until cooked.

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2 replies to “Chicken Kiev

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