CHICKEN KIEV

Serves 2 

Time: 35-40 minutes

For the filling

1/2 cup butter

1 tbs parsley chopped finely

Salt & pepper

1 clove garlic minced

For the chicken 

2 large chicken breasts

1-2 cup bread crumbs

1 big egg beaten

1 tsp dijon mustard

Salt & pepper

1/2 cup plain flour

Method

First, mix the filling well. Shape it into 2 logs and refrigerate till further use.

  

Second, Keep your breading triangle ready. That is 1 egg and mustard beaten together in one bowl. Breadcrumbs with seasoning in the second bowl and in the third bowl, plain flour.

Now as the filling and breading station is ready, let's work on the chicken breasts. Remove the tenderloins sticking to the chicken ( those ligaments hanging on the boneless chicken breasts) 

Make a pocket by making a cut on the smooth side of the chicken ( the side which is thicker and higher) Using a mallet flatten the meat slightly ( open the cut and flatten it slightly)

Sandwich the tenderloins of the chicken between two plastic sheets and flatten with the mallet. ( it should be thin) This flattened piece will be used as a band-aid to wrap the chicken when the filling is in. ( this is the trick to keep the melted butter in )

Let's  start preparing the chicken kiev. Get the cold butter out of the fridge. Stuff it in the chicken pocket. 

Now take the thinly flattened chicken piece and cover the pocket area like a band aid. 

Dredge the chicken kiev in plain flour first. Then, in the egg mixture and last in the bread crumbs.  Refrigerate for 15 -20 minutes. 

Get the butter and olive heated in an open shallow pan. Place the kievs gently in the pan and brown on both the sides. It will wake approximately 3-4 minutes on both sides. Tip them in the preheated oven at 220' C for 5-7 minutes depending on the size of the chicken. 

Remove it from the oven and serve immediately with vegetables of your choice or with a simple crisp salad.