Chicken Kiev
keep a few portions in your freezer for a quick midweek meal!

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Chicken Kiev

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Ingredients

Adjust Servings:
8 Chicken Fillets skinless, boneless
225g Breadcrumbs dried
75g Parmesan Cheese grated
5 Eggs beaten
100g Flour
a pinch Paprika
1/4 teaspoon Black Pepper
1/4 teaspoon Salt
4 tablespoons Vegetable Oil
4 Garlic Cloves crushed
2 tablespoons Fresh Parsley
200g Butter softened
1/2 Lemon Juice
Cuisine:

Fill a chicken breast with garlic and parsley butter, dredge it in breadcrumbs, and bake until golden brown on the exterior and molten in the centre.

  • 60 mins
  • Serves 8
  • Medium

Ingredients

Directions

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Steps

1
Done

Mix the butter, parsley, garlic cloves and salt in a bowl.

Transfer the butter mixture to a sheet of cling film and roll into a sausage shape. Wrap tightly in the cling film and place in the freezer for 15 minutes.

2
Done

Place the chicken breasts smooth side down between two pieces of plastic wrap. Use a meat mallet to pound the chicken to an even ¼-inch thickness.

3
Done

Sprinkle each side with salt and black pepper. Then place a baton of butter in the middle, fold the sides in. Then starting from the bottom, roll the chicken up into a log. Tightly wrap each chicken breast ball in plastic wrap, put wrapped breasts on a plate, and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.

4
Done

Put the flour, eggs and breadcrumbs in three separate bowls. Carefully coat the chicken breasts first in the flour, shaking off the excess, then in the beaten egg and finally coat in the breadcrumbs.

5
Done

Preheat the oven to 350 degrees F. Fry the chicken until it’s golden on the outside, just 2 to 3 minutes. Place the chicken on a rack and bake for 12 to 15 minutes.
Sprinkle with chopped fresh parsley and serve hot!

nefertari

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