Chicken Kiev
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- Ingredients :
125g butter
1/2 tablespoon chopped fresh parsley
1/2 tablespoon chopped fresh chives
1 tablespoon lemon juice
6 skinless, boneless chicken breast fillets
salt and pepper to taste
200g dried breadcrumbs
3 eggs, lightly beaten
3 tablespoons water
2 litres vegetable oil for frying
- Method:
In a small bowl, combine the butter, parsley, chives and lemon juice. Blend all together and refrigerate.
Place chicken breasts between 2 pieces of greaseproof paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste.
Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the centre of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden skewer.
Add the water to the eggs and beat together. Coat each rolled breast with breadcrumbs, dip into egg mixture, then into breadcrumbs again, coating well. Chill breasts for one hour.
In a deep fryer, heat oil to 185 degrees C. Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on kitchen roll and serve.
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