Chicken Kiev - Russian Recipe With Step By Step Pics
January 22nd 2010 12:44
Ingredients
2 Chicken breasts
40g (1½oz) Garlic Butter
50g (2oz) Plain flour
1 Egg
100g (4oz) Breadcrumbs
Method
Remove skin from chicken breasts, turn them over and gently fold open the fillet.
Using a narrow pointed knife, cut a pocket in the thickest part of the breasts, so that the fillet can fold over the holes.
Fill the cavity with cold garlic butter.
Pinch the holes closed and fold the fillet over the opening.
Coat the filled breasts in flour, then eggwash, then breadcrumbs.
Leave the kievs sitting on the excess breadcrumbs and return them to the refrigerator.
To cook the kievs, deep or shallow fry them to brown the coating, then finish cooking them in a moderate oven for about 20 minutes.
Alternatively, spray the outside with spray oil and cook them in a convection oven.
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