Chicken Kiev Recipe

Everyone loves chicken kiev and as it is so easy to make, I have decided to add it to my recipe page. I ordered this from a restaurant recently and was very disappointed in what they served up. The next week I made my own recipe at home and it was just so much better than what I had at the restaurant. I am sure that they just order them if from one of the chicken suppliers, instead of making it all up fresh. The secret in great chicken kiev is to make sure that you don't pound the chicken breasts too much or it will not only break down the juicieness of the chicken but will allow the filling to leak out.

INGREDIENT'S:

2 chicken breasts (to serve two)
2 cloves crushed garlic
2 tablespoons butter - softened
chopped parsley
breadcrumbs
1 egg - slightly beaten
oil for baking or frying

METHOD:

Remove any skin from chicken breasts fillets.
Place between some plastic sheeting and gently roll out with a rolling pin or mallet.
In a small dish or bowl, mix the garlic, butter and parsley together. Roll up in some plastic wrap and place in the refrigerator to chill.
Remove butter from fridge and place equal amounts on chicken breasts. Roll up as in a parcel, making sure that sides are well turned in. Secure with tooth picks.
Dip in beaten egg and then coat in breadcrumbs.
Either shallow fry in large pan or wok, turning several times until cooked through. Alternatively bake in an oven set at about 190C in a fan forced oven for about 40 minutes or until just cooked through but not overcooked.
Serve with some lovely coloured veges such as broccoli, carrots, corn and some whipped potatoes.