Chicken Kiev simply delicious! ... and let me tell you there is nothing better than a freshly made one with a non processed chicken breast :) If you love Kiev then you will love this simple recipe for your next dinner.
Ingredients: Makes 4-6
- 4-6 x Small Chicken Breasts
- 125g Of Butter (room temp)
- 1 1/2 x Tablespoons Of Minced Garlic
- 2 x Tablespoons Of Chopped Flat Leaf Parsley
- 2 x Teaspoons Of Lemon Juice
- 1/4 Cup Of Water
- 1 x Egg
- 3/4 Cup Of Flour
- 1 x Cup Of Bread Crumbs
- Pinch Of Salt & Pepper
- Vegetable Oil
- Baking Paper
- Tooth Picks
Method:
1. Pre heat your oven to 220c.
2. In a bowl mix together your butter, parsley, minced garlic and lemon juice.
3. In a second bowl beat egg and ¼ cup of water together.
4. In a third bowl mix flour, bread crumbs, salt & pepper.
5. Cut each chicken breast in half BUT not right through. One at a time, lay each out flat on top of a chopping board. Place a sheet of baking paper over top and roll over top with a rolling pin to flatten your chicken breast out. You do not have to make them too flat just enough to make things easier to work with.
6. On each flattened breast, spoon 3 tablespoons of garlic butter into the center, fold over and secure with tooth picks if needed. Continue with all, place onto a plate and cool in the fridge for 10-15 minutes. This will help set the butter and keep your chicken secure.
7. You should now be able to remove the tooth picks to do the next step. Dip both sides of your chicken into your egg mix and then into your bread crumbs. If you need to secure with tooth picks again do so and then place on a lightly oiled tray. Cook in your oven for approximately 45 minutes turning half way to golden your crumb.
Be sure your kiev is cooked through before serving with a side of vegetables or salad. Don't forget to remove tooth picks!
Tip – If you have any butter mix left over you can put into a sealed container and freeze for another time.