Chicken Kiev
Directions
- 1Make your garlic butter by mixing room temperature butter, parsley and garlic cloves in a bowl.
- 2Create a long sausage shape with the garlic butter mix and wrap it in cling film.
- 3Freeze the garlic butter for 20 minutes.
- 4Prepare your chicken by creating a pocket in the center of each chicken breast using your fingers.
- 5Insert the frozen garlic butter into the pocket you created in each chicken breast.
- 6Prepare the coating station. Put flour in a bowl, season with salt and paprika.
- 7In another bowl, whisk the eggs.
- 8Put panko breadcrumbs in a dish.
- 9Coat each chicken breast in flour, then dip into beaten egg, and finally coat with breadcrumbs. Press the breadcrumbs firmly into the chicken.
- 10Shallow fry the chicken in hot vegetable oil for 3-4 minutes on each side.
- 11Transfer the chicken to an ovenproof dish and bake for 20-25 minutes at Gas Mark 5, 190°C, or 170°C (fan).
- 12Let the chicken rest for a few minutes before serving.
Ingredients
- 2 Large skinless/boneless chicken breasts
- 100 g Room temperature salted butter
- 3 Garlic cloves
- 3 tablespoons fresh parsley
- 3 Medium eggs
- 300 g Plain (all purpose) flour
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 300 g Panko breadcrumbs
- 1 Vegetable oil
Equipment
forkcling filmscissorsovenproof dishfrying pan
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