Chicken Kiev (Melissa Tan)
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To Cook (Serves 4)
- 4 skinless chicken breasts
- 1 egg, beaten
- 100g plain flour
- 1 tsp paprika
- 150 breadcrumbs
- Vegetable oil
Garlic butter
- 150g butter, softened
- 2 garlic cloves, crushed
- 1/2 lemon zested, 2 tsp juice
- Handful flat leaf parsley, finely chopped
- Mix the garlic butter ingredients and season with salt. Put on clingfilm and roll into a long log. Chill until firm.
- Cut the chicken breast horizontally to butterfly it.
- Divide the butter into 4 and place a log into each breast. Wrap the chicken around it.
- Mix the egg with milk and season well. Combine the flour and paprika.
- Roll each breast in the flour, then the egg, then the breadcrumbs. Put in the fridge to set for 10 minutes and preheat oven to 190C.
- Heat 1cm oil in a frying pan and gently cook the chicken for a few minutes until golden brown. Turn and colour the other side.
- Cook the chicken in the oven for about 15 minutes.
Notes
- Serve with wilted spinach and green beans tossed with lemon zest.