This joy this delicious dish is a actually found inside the chicken. Cut into it and you release a River of mouthwatering garlic butter which has melted, filling the meat with its distinctive flavor Easy to make and perfect for a special treat.
- 4 large chicken breasts
- 6 oz /175 g butter salt and freshly ground black pepper
- 2 table spoon freshly chopped parsley
- 1 garlic cloves peeled and crushed
- 1 egg size 1,beaten
- 8 oz/ 225 g fresh white bread crumbs
- oil for deep frying
Remove the bones from the chicken breasts, using a very sharp knife, leaving as mush meat as possible intact.
Remove the skin from each chicken breast by grasping the skin firmly between forefinger and thumb and carefully pulling away from flesh. Using either a meat mallet or rolling pin, beat each chicken breast until flattened to about ¼ in/6 mm thick.(you may find this easier if you place the meat between sheets of greaseproof paper or clear wrap fish.)
Place the butter in a small bowl and cream with a spoon until softened Add plenty of seasoning the chopped
Parsley and crushed garlic. Mix well. Divide the butter into four place each portion on a sheet of greaseproof paper and roll into barrel shape in the paper. Wrap in greaseproof paper and chill well for about 30 mins.
Discard the paper from the chicken and butter season the chicken on all sides and place a barrel of butter in the Centre of each piece, boned side up, then fold the chicken round the butter, tucking the edges in to encase it.
Secure each chicken parcel with a cocktail stick.
Dip the parcels within the beaten egg then coat within the breadcrumbs.
Repeat coating to ensure that all the chicken is covered by a layer of breadcrumbs.
Heat oil in a large saucepan or electric deep-fat fryer until a cube of bread added to the oil rises to the surface immediately surrounded by bubbles Carefully add two of the chicken Kiev’s and fry for 6-8 mins until crisp and golden. Remove from oil and drain well on kitchen paper. Fry and drain remaining Kiev’s. Remove cocktail stick and serve while hot.
1 ,Using a very sharp knife, carefully remove bones from the chicken
2 , Grasp the skin firmly and pull carefully away from the flesh
3 ,Flatten each of the four chicken breast with a meat mullet
4 ,Roll each quarter of the butter into a barrel sharp and chill
5 ,place the butter an each portion of chicken and fold over
6 ,Dip the chicken parcels into the egg and then into the breadcrumbs