Chicken Kiev Recipe
Butter stuffed chicken fillets.
Ingredients
Instructions
  1. Combine the butter, parsley, garlic and lemon juice.
  2. Shape this mixture into two sausages using cling film and freeze until firm.
  3. Slice the butter rolls into 8 pieces.
  4. Make a pocket in each of the chicken breasts.
  5. Stuff these hollows with the discs of butter,
  6. Reseal the chicken breasts.
  7. Combine the breadcrumbs and parmesan.
  8. Beat the eggs in a separate bowl.
  9. Sift the paprika and salt into the flour.
  10. Dip the chicken into the flour, followed by the eggs followed by the bread crumbs.
  11. Repeat this twice for each fillet.
  12. Chill the Kiev fillets for a few hours.
  13. Preheat an oven to 180C.
  14. Heat the oil and fry the Kievs for three minutes until golden.
  15. After two to three minutes, transfer the Kievs to a baking tray and bake for 30 minutes.
  16. Take out of the oven and serve warm.