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Friday, December 14, 2012,8:46 PM by
J.Sujatha

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CHICKEN KIEV

Serves :
4

Preparation Time :
40 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Mix the butter in a bowl with the garlic, lemon rind, tarragon and nutmeg. Season to taste with salt and pepper.
  • Shape the butter into a rectangular block about 5 cm/2 in long, wrap in toil and chill for 1 hour.
  • Place the chicken, skinned sides down, on a piece of oiled clear film, c lover with a second piece of clear film and gently beat the pieces with a rolling pin until fairly thin.
  • Cut the butter lengthways into tour pieces and put one in the centre of each chicken fillet.
  • Fold the edges over the butter and secure with wooden cocktail sticks.
  • Tip the beaten egg and the breadcrumbs into separate small dishes.
  • Dip the chicken pieces first in the beaten egg and then in the breadcrumbs to coal evenly.
  • Dip them a second time in egg and crumbs, the put on a plate and refrigerate for at least 1 hour.
  • Heat the oil in a large pan or deep fat fryer to I80°C /350°F Deep the chicken for 6-8 minutes, or until the chicken is cooked and the coating golden brown and crisp.
  • Drain on kitchen paper and remove the cocktail sticks.
  • Serve hot, garnished with wedges of lemon and potato wedges.

INGREDIENTS

  • 125 grams butter, softened
  • 2 garlic cloves, crushed
  • Finely grated rind of 1 lemon 
  • 2 tablespoon chopped fresh tarragon
  • Pinch of freshly grated nutmeg 
  • 4 chicken breast fillets with wing bones attached, skinned 
  • 1 egg lightly beaten
  • 125 grams fresh breadcrumbs
  • Cooking oil, for deep trying
  • Salt and freshly ground black pepper 
  • Lemon wedges, to garnish 
  • Potato wedges, to serve

6 comments for “Chicken Kiev”

  • Posted Saturday, February 11, 2023 at 6:22:24 PM

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