Chicken Kiev Recipe
Chicken Kiev Recipe with Chicken Breasts, Butter, Lemon Juice, Herbs and Breadcrumbs.
INGREDIENTS
4 oz (100g) Butter (At Room Temperature)
1 tsp Lemon Juice
1 tbsp Chopped Parsley
A pinch of Nutmeg
Salt & Pepper
4 Chicken Breasts
White Flour (Seasoned with Salt & Pepper)
2 Eggs
Dried White Breadcrumbs
Sunflower Oil for Deep Frying
METHOD
In a small bowl blend the Butter along with the Lemon Juice, Parsley, Nutmeg, Salt & Pepper.
Shape the mixture into a 4 finger shaped rectangles. Place on a sheet of greaseproof paper and chill in the fridge until firm.
Take the Chicken Breasts and flatten each one by placing it inbetween a sheet of greaseproof paper and then gently beating with a rolling pin until 1/4 of the original thickness.
Place a finger of the Butter mixture across the middle of each flattened Chicken Breast and then roll up so that the Butter is completely wrapped up. Dust lightly with the seasoned White Flour.
Beat the 2 Eggs in a wide but shallow dish. Dip each Chicken Breast into the beaten Egg mixture and then coat carefully with the Breadcrumbs. Repeat this again. Place into the fridge once more and chill for at least 1 hour before cooking.
Heat the Oil until hot and deep fry the Chicken Breasts for 12 minutes. Drain well on kitchen paper and serve.
Serves 4 as a Main Meal.
NOTES
To check that the oil is hot enough drop a small cube of bread into the oil. If it immediately sizzles then the oil is hot enough.
To make Breadcrumbs with fresh bread, blend a couple of slices in a blender, spread out on a tray and lightly toast in the oven until dried.
Based on the Chicken Kiev recipe in:
Great Chicken Dishes Of The World
by Trevor Wilson & Patricia Wilson (Lutterworth Press 1978).