Modern-day chicken Kiev

Name: Modern-day chicken Kiev
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 4 skinless, boneless chicken breasts, with the mini fillets atatched; 100 grams plain flour; 3 eggs, beaten; 200 grams fine, dry breadcrumbs; 1 serving sunflower oil or vegetable oil, for frying; 1 serving lemon wedges and watercress, to serve; 1 garlic clove, crushed; 1 small handful parsley, leaves finely chopped; 2 sprigs tarragon, leaves finely chopped; 50 grams butter, softened; 1 Tbsp lemon juice

Modern-day chicken Kiev might be a good recipe to expand your main course recipe box. This recipe covers 28% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 38g of protein, 20g of fat, and a total of 562 calories. This recipe serves 4. 160 people found this recipe to be tasty and satisfying. If you have garlic clove, tablespoon lemon juice, breadcrumbs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 55 minutes. If you like this recipe, you might also like recipes such as Hamburguesan Estilo Kiev (Mexican Hamburger Kiev), The Modern Cafe - Modern Fish Cakes, and Chicken Kiev.

Instructions

To make the butter, tip all the ingredients into a bowl and season generously with pepper and a little salt. Beat until completely combined then tip onto a sheet of cling film and roll into a log. Refrigerate until hard. Can be made up to 3 days in advance or frozen for up to 1 month.

Ingredients you will need

Butter

Pepper

Roll

Salt

Equipment you will use

Bowl

One breast at a time, lay them smooth-side down and remove the mini fillet. Make an incision down the middle of the fillet half way into it to make a pocket; it is essential that you dont cut all the way through the meat.

Ingredients you will need

Meat

Lay a piece of cling film over the breast and, using a meat mallet or rolling pin, flatten it out slightly. On another part of the board bat out the mini fillet slightly.

Ingredients you will need

Meat

Equipment you will use

Meat Tenderizer

Rolling Pin

Divide the butter into four and squash into flattish discs. Stuff each of the pockets that you made with a disc of butter. Cover each with the mini fillet and fold the sides of the breast over it. Set aside.

Ingredients you will need

Butter

Squash

Tip the flour, eggs and breadcrumbs into separate shallow containers. Working methodically, completely coat each breast in flour, then egg, then breadcrumbs, then dip back into the egg and finally again in the breadcrumbs. Set aside. The chicken can be prepared the day before and left in the fridge or frozen for up to 1 month defrost completely before cooking.

Ingredients you will need

Breadcrumbs

Whole Chicken

All Purpose Flour

Egg

Dip

To cook, heat oven to 200C/fan 180C/gas

Equipment you will use

Oven

Heat a decent layer of oil in a large frying pan and, once hot, turn the heat down to medium. Fry the Kievs for 2-3 mins on each side until dark golden. Lift them onto kitchen paper to absorb any excess oil then transfer to a roasting tin. Cook in the oven for 20 mins or until the Kievs feels firm when prodded at the widest part.

Ingredients you will need

Cooking Oil