Chicken Kiev Recipe

                                                          Chicken Kiev Recipe

Ingredients
40g unsalted butter, softened
1 large garlic clove, crushed
2 tbsp flat-leaf parsley, finely chopped
2 large chicken breasts
plain flour (seasoned), for dusting
1 egg, beaten
75g fresh breadcrumbs
2 tbsp vegetable oil



Method
1. In a small bowl, mash 40g unsalted butter, 1 large crushed garlic clove and 2 tbsp finely chopped parsley with a fork, until combined; season well. Put the butter onto a piece of clingfilm and then roll it up into a short cylinder. Chill for at least 1 hr, or freeze for 15 mins.

2. Put 2 large chicken breasts between two pieces of clingfilm and bash with a rolling pin, until completely flattened.

3.Divide the chilled flavoured butter mixture into two smaller rolls and put one in the middle of each flattened chicken breast.

4. Wrap the chicken around the butter, making sure the sides overlap. Chill, seam side down, on a plate for at least 10 mins.

5. Preheat the oven to gas 6, 200°C, fan 180°C. Put some seasoned plain flour, 1 beaten egg and 75g fresh breadcrumbs into three separate shallow bowls. Dust the chicken parcels in the flour, and then dip them in the beaten egg, followed by the breadcrumbs, making sure they are well coated.

6. Heat 2 tbsp vegetable oil in a non-stick frying pan over a medium heat. Fry the Kievs (seam side down first) for 5-7 mins, turning frequently, until golden all over.

7. Transfer to a baking tray and bake in the oven for 12-15 mins, until cooked through.

Enjoy