Recipe: Chicken Kiev
Chicken Kiev served with sautée potatoes and cucumber prepared by Timmika.
Chicken Kiev is a dish made of chicken fillet pounded and rolled around cold butter, then coated with eggs and bread crumbs, and either fried or baked.
Serves 1 - 2 people
Recipe: Chicken Kiev
Ingredients
1 chicken breast
seasoned flour
1 egg, whisked
1 cup breadcrumbs
oil for shallow-frying
for the savoury butter:
40g soft butter
1 clove garlic, crushed
squeeze of lemon juice
salt and freshly cracked pepper
1 good tablespoon chopped parsley
Method
- Preheat the oven to 200°C.
- Prepare the garlic butter and remove the inner filet from the chicken breast. Cut a pocket into the breast from the back side with a sharp knife. Mould the butter into the pocket, and seal it by covering the pocket with the inner filet.
- Dip the chicken in the seasoned flour, then in the egg wash, followed by the breadcrumbs. Repeat
this process to ensure a good coating. - Pan-fry the chicken in hot oil until golden brown.
- Bake in the oven for about 12-15 minutes or until the butter has melted inside the chicken.
- Serve with Cooked Cucumber, Dill and Sorrel.
