Chicken Kiev
2 boneless chicken breasts
60 g - 2 1⁄8 oz unsalted butter, at room temperature
4 tbsp chopped fresh parsley
1 bulb garlic, finely chopped
2 tbsp plain flour
1 tbsp grated parmesan cheese
100 g - 3 ½ oz dried breadcrumbs
1 egg
6 tbsp vegetable oil
Salt & freshly ground pepper
Small Skewer,
Grease Proof Paper
Blend the butter, parsley, garlic, salt & pepper in a mixing bowl. Spread the butter mixture into the center of a sheet of greaseproof paper and roll into a sausage shape. Place in a freezer to set for about an hour.
Cut a horizontal pocket into both chicken breast, fill with the set butter mixture. Fasten the openings with a toothpick.
Pour the breadcrumbs and Parmesan into a bowl and stir until well mixed.
Season the flour well with salt and pepper.
Crack the egg into a small bowl and beat it well.
Dust the chicken with flour, roll it in the egg and then the breadcrumbs.
Place your breaded kiev in a shallow dish, cover and refrigerate for 30 mins.
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. If the chicken is thick, crisp up the outside by frying for a few minutes and then place in the oven for 7-10 minutes at 220° C.
Place the chicken on kitchen paper to drain off any excess oil.