Easy Chicken Kiev recipe
information
Preparation time 20 minutes, plus 30 minutes to freeze,
Cooking time 30 - 40 minutes,
Oven temperature 190°C, 375°F, gas 5,
Calories 435 per portion
ingredients
4 boneless breasts of chicken
2 cloves garlic, crushed
grated rind of 1 lemon
100 g (4 oz) butter
1 tablespoon chopped parsley
salt and pepper
25 g (1 oz) plain flour
1 egg, lightly beaten
100 g (4 oz) fresh white breadcrumbs
2 cloves garlic, crushed
grated rind of 1 lemon
100 g (4 oz) butter
1 tablespoon chopped parsley
salt and pepper
25 g (1 oz) plain flour
1 egg, lightly beaten
100 g (4 oz) fresh white breadcrumbs
method
1. Beat the chicken breasts flat with a meat mallet or a rolling pin. Mix together the garlic, lemon rind, butter, parsley and seasoning to form a paste.
2. Divide the butter evenly between the chicken breasts and carefully roll up. Secure with string.
3. Freeze for 15 minutes, or until the butter is firm. Coat the chicken in the flour, dip in the beaten egg and coat in the breadcrumbs, pressing firmly to make sure they stick. Return to the freezer for a further 15 minutes.
4. Bake the chicken Kiev in a moderately hot oven for 30-40 minutes or until the outside is golden and crisp.
5. Serve with boiled vegetables.
Cook's Tip
Use a pastry brush to remove grated lemon rind from grater.
2. Divide the butter evenly between the chicken breasts and carefully roll up. Secure with string.
3. Freeze for 15 minutes, or until the butter is firm. Coat the chicken in the flour, dip in the beaten egg and coat in the breadcrumbs, pressing firmly to make sure they stick. Return to the freezer for a further 15 minutes.
4. Bake the chicken Kiev in a moderately hot oven for 30-40 minutes or until the outside is golden and crisp.
5. Serve with boiled vegetables.
Cook's Tip
Use a pastry brush to remove grated lemon rind from grater.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
