Chicken Kiev Recipe

A popular and versatile way to enjoy chicken. A juicy feast of flavours whether served with salad or steamed vegetables, chips or baked beans.
Chicken Kiev
Recipe Ingredients

  • 2 boneless chicken breasts
  • 60 g unsalted butter, at room temperature
  • 4 chopped fresh parsley
  • 1 garlic clove, finely chopped
  • 2 plain flour
  • 1 grated Parmesan cheese
  • 100 g dried breadcrumbs
  • 1 egg
  • 6 vegetable oil
  • salt
  • freshly ground pepper
  • 1 frying pan or deep fat fryer
  • 1 chopping knife
  • 1 chopping board
  • 1 spoon
  • 1 fork
  • 4 small bowls
  • 1 piping bag
  • 1 slotted spoon
  • 1 shallow dish
  • kitchen paper
  • toothpicks
  • cling film
Recipe Method
Season the butter
In a small bowl, blend the butter with the parsley, garlic, salt and pepper. Keep it out at room temperature and put into a piping bag.
Prepare the chicken
Using the chopping knife, cut a horizontal pocket into both chicken breasts.
Fill the chicken
Fill the pocket of the chicken with the butter mixture and fasten the openings with a toothpick.
Prepare the breadcrumbs
Pour the breadcrumbs and Parmesan cheese into a bowl and stir until well mixed.
Season the flour well with salt and pepper.
Beat the egg
Crack the egg into a small bowl and beat it well.
Line up the bowls
Line up the flour, the egg and the breadcrumbs in the three small bowls.
Bread the chicken
Take the chicken and dust it with flour, then roll it in the egg and finally the breadcrumbs.
Refrigerate the chicken
Place your breaded chicken kiev in a shallow dish, then cover and place in the fridge for 30 minutes. This makes the butter less likely to leak out of the chicken during cooking.
Cooking the chicken
Heat up the vegetable oil in a frying pan on a moderate heat.
Place the chicken in the pan and cook for 5-6 minutes on each side until golden brown and cooked through thoroughly.

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