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Chicken Kiev
This is one of those classic, old-fashioned dishes. The secret is to make sure you don’t
unravel the work you’ve done as you transfer the chicken breast from flour to breadcrumbs
to pan. Be gentle with it.
'1. Peel the garlic and remove the core (it’s rather bitter and not very nice). Slice finely,
sprinkle with a pinch of coarse salt and grind to a purée with the side of your knife.
2. Add the grinded garlic mixture, the parsley and the butter and fork through to thoroughly
combine to make a parsley butter. 3. Remove the little fillet of meat from below
the chicken breast (the chicken supreme), place between 2 sheets of cling film and flatten
using a rolling pin, or a small pan. 4. Place
the egg, flour and breadcrumbs in 3 separate dishes. Add the Knorr Stock Chicken Granules
to the flour to season. 5. Place a tablespoon of the garlic and parsley
butter into the centre of the chicken
breast
and fold it back together again. Take the flattened supreme and place on the seam to
seal the breast together. 6. Carefully (so the breast doesn’t burst
open) dust in the seasoned flour, dunk thoroughly in the egg and coat with the breadcrumbs.
Repeat the process with the egg and breadcrumbs to ensure a good coating that will prevent
the butter from leaking out. 7. Leave to rest in the fridge for 50 minutes
to 1 hour. 8. Heat a frying pan with sunflower oil to
a depth of 2cm and carefully add the chicken. Cook for 10 minutes on each side. Add the
parsley sprigs as well. 9. Remove from the oil and drain on kitchen
paper. Serve immediately with wedges of lemon and the crispy parsley.
N.B. Take care when cooking this dish. Never leave a hot frying pan unattended and be careful
of becoming splattered with oil.'