Chicken Kiev succulent chicken breasts stuffed with butter and garlic and coated in breadcrumbs then baked.  Great served with a green salad.

IngredientsChicken Kiev

4 boneless skinless chicken breasts
2 garlic cloves , finely minced
1 lemon, zest of
1 teaspoon lemon juice
4 ounces softened butter
1 tablespoon fresh parsley , chopped
salt and black pepper , to taste
2 tablespoons all purpose flour
1 egg , beaten
1⁄3; cup breadcrumbs


Place the chicken breasts between sheets of cling film and beat with a rolling pin until flat.

Mix  the butter, garlic, lemon rind, lemon juice, butter, parsley, and salt and black pepper to form into a paste.

Divide the mixture equally and place in the centre of each chicken breast, roll them up tightly in cling film.

Place these in the fridge for about half an hour.

Coat the chicken in the flour, dip in the beaten egg and coat in the breadcrumbs, pressing firmly to make sure the breadcrumbs stick. Return to the fridge for a further half hour.

Preheat oven to 190C/375°F.

Place the chicken in a baking dish and bake for 30-40 minutes or until the outside is golden and crisp.

Great served with Watercress Salad with Mint and Citrus Dressing 




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{February 17, 2012} {Tags: , , , , }