Chicken Kiev Recipe
Butter stuffed chicken fillets.
Ingredients
8
skinless
boneless chicken fillets
225
grams
dried breadcrumbs
75
grams
Parmesan grated
5
eggs
beaten
100
gram
plain flour
1
pinch
paprika
4
tbsp
Sunflower Oil
4
garlic cloves
crushed
2
tbsp
Parsley
200
grams
butter
softened
1/2
of a lemon
juiced
Instructions
Combine the butter, parsley, garlic and lemon juice.
Shape this mixture into two sausages using cling film and freeze until firm.
Slice the butter rolls into 8 pieces.
Make a pocket in each of the chicken breasts.
Stuff these hollows with the discs of butter,
Reseal the chicken breasts.
Combine the breadcrumbs and parmesan.
Beat the eggs in a separate bowl.
Sift the paprika and salt into the flour.
Dip the chicken into the flour, followed by the eggs followed by the bread crumbs.
Repeat this twice for each fillet.
Chill the Kiev fillets for a few hours.
Preheat an oven to 180C.
Heat the oil and fry the Kievs for three minutes until golden.
After two to three minutes, transfer the Kievs to a baking tray and bake for 30 minutes.
Take out of the oven and serve warm.