Chicken Kiev
The infamous Russian dish, invented in Kiev Capital of the Ukraine. Except when I went there no locals had heard of it let alone tasted it. Never the less - it’s a great recipe.
Preparation time: 20 minutes Quantity: Serves 1 Cooking time: 20 - 25 minutes
Ingredients
30g butter - salted and softened
1 small clove garlic - crushed
pinch chives (optional)
1 chicken breast
1 tablespoon flour
1/2 egg with a touch of milk
2 tablespoons fine breadcrumbs
oil to fry
Method
- Mix the butter with the garlic and chives
Method One -
- Lay the skinned breast on a board, cover with a sheet of cling film
- Batten / bash with a batter or rolling pin till flattened
- Stuff the butter in to the middle in a sausage shape
- Roll the breast round to form a shape that looks a little like the original breast
Method Two -
See CookeryClubs step by step
- Turn over the skinned breast to the rough side
- Pull out the fillet and batten it with the side of your fist
- Insert a slit either side of where the fillet was, thus making a pocket for the stuffing
- Spoon in the butter
- Tuck the fillet back in place making a neat stuffed breast
Flour, Egg and Bread crumb -
- In one bowl place the flour, in the second place the beaten egg and milk and in the third bowl place the crumbs
- Dip the chicken in to the flour, making sure its completely coated and then shake of excess
- Then dip in to the egg mix, coating well and shaking of excess
- Then dip in to the crumbs, making sure it is completely coated by pressing in any bald patches with the crumbs
Cooking -
Method One -
- Deep fry till golden and then bake in the oven gas 6 / 200*c for 20 minutes
Method Two -
- Bake on a greased tray in the middle shelf of a preheated oven gas 6 / 200*c for 30 -35 minutes