everyday recipes

Chicken Kiev

Chicken Kiev
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Serving Size: Serves 4
Cooking time: Less than 60 minutes
Course: Lunch, Main
Favourite flavours: Chicken
Cooking method: bake
Season: All year round
Convenience: four or less

Chicken Kiev
INGREDIENTS

chicken breasts, 4 small
plain flour, 2/3 cup, seasoned
eggs, 2, lightly beaten
dry breadcrumbs, 1 cup
butter, 60g
olive oil, ¼ cup
steamed Dutch carrots,
vegetables of choice, to serve
STUFFING
butter, 125g, softened
egg-yolk, 1
tarragon, finely chopped,
1 tablespoon
lemon juice, 1 teaspoon
garlic clove, 1, crushed
Tabasco sauce,
to taste
METHOD

  1. Cut a 3cm lengthways pocket in centre of each chicken breast.

  2. STUFFING In a bowl, using an electric mixer, beat butter, yolk, tarragon, juice, garlic and Tabasco until pale and smooth. Transfer to a snap lock bag. Push mixture into one corner and snip off the tip.

  3. Pipe butter mixture evenly into chicken breast cavities and fold excess flesh over to enclose. Chill 15 minutes until filling is firm.

  4. Toss each breast in flour, shaking off excess. Dip into egg then coat in breadcrumbs. If freezing, do so at this stage by wrapping in plastic wrap and freezing in an airtight container. Defrost in fridge 1 hour before baking.

  5. Preheat oven to moderate, 180°C. Line oven tray with baking paper.

  6. Heat butter and oil together in a large frying pan on medium. Fry thawed breasts 4 minutes each side, or partially defrosted breasts 6 minutes each side, until golden, being careful not to burn the breadcrumb coating.

  7. Transfer to tray and bake 15 minutes to cook through. Serve with steamed Dutch carrots or vegetables of choice.



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