Friday, 20 July 2012

Chicken Kiev - part disaster

I have been desperate to make chicken kiev for ages and finally made some yesterday. However it was a part disaster as the chicken was not thin enough and therefore not cooked enough when we went to eat it. I ended up having to cook it some more, which meant that the buttery inside was no more.
However, it was still pretty tasty and to my surprise still very succulent.

What you need

  • Chicken breast
  • 110g butter 
  • 4 garlic cloves crushed
  • Some parsley chopped
  • Juice from 1/2 lemon 
  • Breadcrumbs
  • Egg
  • Plain flour
What to do
  1. Mix the butter, lemon juice, garlic and parsley
  2. Divide into 4 blocks and freeze for about 20 mins (or more)
  3. Make the breadcrumbs (or get ready made ones from the bakers)
  4. Using baking parchment, put the chicken in between and bash until thin
  5. Wrap the butter inside the chicken breast until all enclosed and secure with a cocktail stick
  6. Cover in flour, then egg then breadcrumbs - do this twice
  7. Heat a frying pan with some oil and cook until brown for about 10 mins - make sure it's not too high in heat (mine was)

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