Chicken Kiev
Serves 2 Preparation Time - 25 mins Cook - 30-40 mins _______________________________________________________________
Ingredients 60g breadcrumbs 65g softened butter 2 skinless, boneless chicken fillets 11/2tbsp sunflower oil 1 garlic clove crushed 1 dessert spoon lemon 1 dessert spoon finely chopped parsley 1 egg, beaten
Method 1. Place the butter, garlic, parsley and lemon juice in a bowl and season well. Mash with a fork until well combined. Shape into a sausage shape, using cling film to help shape it, wrap it tightly and chill. When firm cut into 4 discs. 2. Lay the chicken breasts on a chopping board and use a sharp knife to make a deep pocket inside the breast. Be careful not to cut all the way through. Push 2 discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside. 3. Place the breadcrumbs in a bowl, the egg in another and the flour in another. Dip each breast into the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating, to make them extra crisp. 4. Chill for an hour and then pour the oil onto the breasts and then cook for 20-25 minutes until cooked through and golden brown.