Chicken Kiev
Directions
- 1Make your garlic butter by mixing room temperature butter, parsley and garlic cloves in a bowl.
- 2Make your garlic butter by mixing room temperature butter, parsley and garlic cloves in a bowl.
- 3Make your garlic butter by mixing room temperature butter, parsley and garlic cloves in a bowl.
- 4Create a long sausage shape with the garlic butter mix and wrap it in cling film.
- 5Create a long sausage shape with the garlic butter mix and wrap it in cling film.
- 6Create a long sausage shape with the garlic butter mix and wrap it in cling film.
- 7Freeze the garlic butter for 20 minutes.
- 8Freeze the garlic butter for 20 minutes.
- 9Freeze the garlic butter for 20 minutes.
- 10Prepare your chicken by creating a pocket in the center of each chicken breast using your fingers.
- 11Prepare your chicken by creating a pocket in the center of each chicken breast using your fingers.
- 12Prepare your chicken by creating a pocket in the center of each chicken breast using your fingers.
- 13Insert the frozen garlic butter into the pocket you created in each chicken breast.
- 14Insert the frozen garlic butter into the pocket you created in each chicken breast.
- 15Insert the frozen garlic butter into the pocket you created in each chicken breast.
- 16Prepare the coating station. Put flour in a bowl, season with salt and paprika.
- 17Prepare the coating station. Put flour in a bowl, season with salt and paprika.
- 18Prepare the coating station. Put flour in a bowl, season with salt and paprika.
- 19In another bowl, whisk the eggs.
- 20In another bowl, whisk the eggs.
- 21In another bowl, whisk the eggs.
- 22Put panko breadcrumbs in a dish.
- 23Put panko breadcrumbs in a dish.
- 24Put panko breadcrumbs in a dish.
- 25Coat each chicken breast in flour, then dip into beaten egg, and finally coat with breadcrumbs. Press the breadcrumbs firmly into the chicken.
- 26Coat each chicken breast in flour, then dip into beaten egg, and finally coat with breadcrumbs. Press the breadcrumbs firmly into the chicken.
- 27Coat each chicken breast in flour, then dip into beaten egg, and finally coat with breadcrumbs. Press the breadcrumbs firmly into the chicken.
- 28Shallow fry the chicken in hot vegetable oil for 3-4 minutes on each side.
- 29Shallow fry the chicken in hot vegetable oil for 3-4 minutes on each side.
- 30Shallow fry the chicken in hot vegetable oil for 3-4 minutes on each side.
- 31Transfer the chicken to an ovenproof dish and bake for 20-25 minutes at Gas Mark 5, 190°C, or 170°C (fan).
- 32Transfer the chicken to an ovenproof dish and bake for 20-25 minutes at Gas Mark 5, 190°C, or 170°C (fan).
- 33Transfer the chicken to an ovenproof dish and bake for 20-25 minutes at Gas Mark 5, 190°C, or 170°C (fan).
- 34Let the chicken rest for a few minutes before serving.
- 35Let the chicken rest for a few minutes before serving.
- 36Let the chicken rest for a few minutes before serving.
Ingredients
- 2 Large skinless/boneless chicken breasts
- 2 Large skinless/boneless chicken breasts
- 2 Large skinless/boneless chicken breasts
- 100 g Room temperature salted butter
- 100 g Room temperature salted butter
- 100 g Room temperature salted butter
- 3 Garlic cloves
- 3 Garlic cloves
- 3 Garlic cloves
- 3 tablespoons fresh parsley
- 3 tablespoons fresh parsley
- 3 tablespoons fresh parsley
- 3 Medium eggs
- 3 Medium eggs
- 3 Medium eggs
- 300 g Plain (all purpose) flour
- 300 g Plain (all purpose) flour
- 300 g Plain (all purpose) flour
- 1 teaspoon smoked paprika
- 1 teaspoon smoked paprika
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon salt
- 1 teaspoon salt
- 300 g Panko breadcrumbs
- 300 g Panko breadcrumbs
- 300 g Panko breadcrumbs
- 1 Vegetable oil
- 1 Vegetable oil
- 1 Vegetable oil
Equipment
forkcling filmscissorsovenproof dishfrying pan