Chicken Kiev
INGREDIENTS:
100g (3 ½ oz) butter, softened
2 garlic cloves, crushed
finely grated zest of 1 lemon
2 tbsp chopped parsley
salt and freshly ground black pepper
4 skinless boneless chicken breasts
3 tbsp plain flour
1 egg, beaten
150g (5 ½ oz) fresh breadcrumbs
sunflower oil, for deep-frying
2 garlic cloves, crushed
finely grated zest of 1 lemon
2 tbsp chopped parsley
salt and freshly ground black pepper
4 skinless boneless chicken breasts
3 tbsp plain flour
1 egg, beaten
150g (5 ½ oz) fresh breadcrumbs
sunflower oil, for deep-frying
PREPARE AHEAD:
The flavoured butter can be made up to 1 day in advance and chilled.
PREPARATION:
1 - Place the butter in a bowl and stir in the garlic, lemon zest, and parsley. Season to taste with salt and pepper. Form into a block, wrap in cling film, then chill until firm.
2 - Place each chicken breast between 2 sheets of cling film; pound them flat using a rolling pin.
3 - Cut the butter into 4 sticks and place one on each of the breasts. Fold the other side of the chicken up and over the butter, enclosing it completely.
4 - Season the flour with salt and pepper. Keeping the chicken closed, dip each piece in the seasoned flour, then in beaten egg, and finally into the breadcrumbs to coat evenly.
5 - Heat the oil to 180°C (350°F). Fry the chicken for 6-8 minutes depending on size, or until golden brown.
6 - Remove and drain on kitchen paper. Serve hot.
2 - Place each chicken breast between 2 sheets of cling film; pound them flat using a rolling pin.
3 - Cut the butter into 4 sticks and place one on each of the breasts. Fold the other side of the chicken up and over the butter, enclosing it completely.
4 - Season the flour with salt and pepper. Keeping the chicken closed, dip each piece in the seasoned flour, then in beaten egg, and finally into the breadcrumbs to coat evenly.
5 - Heat the oil to 180°C (350°F). Fry the chicken for 6-8 minutes depending on size, or until golden brown.
6 - Remove and drain on kitchen paper. Serve hot.
Engr.Sulthan
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