Chicken a la kiev By Chef Zarnak

Chicken a la kiev

4 boneless chicken breasts
3 tbsp unsalted butter, at room temperature
4 tbsp chopped fresh parsley
1 garlic clove, finely chopped
4 tbsp plain flour
2 tbsp grated parmesan cheese
1 cup dried breadcrumbs
1 egg, beaten
freshly ground pepper

In a small bowl, blend the butter with the parsley, garlic, salt and pepper. Keep it out at room temperature and put into a piping bag.
Using a knife, cut a horizontal pocket into all chicken breasts. Fill the pocket of the chicken with the butter mixture and fasten the opening with a toothpick. Pour the breadcrumbs and parmesan cheese into a bowl and stir until well mixed. Season the flour well with salt and pepper. Take the chicken and dust it with flour, then roll it in the egg and finally the breadcrumbs. Refrigerate the chicken. Heat oil and place the chicken in the pan and cook for 5-6 minutes on each side until golden brown and cooked through thoroughly. If the chicken is thick, crisp & up the outside by frying for a few minutes and then place in the oven for 7-10 minutes at 220° C. Place the chicken on kitchen paper to drain off any excess oil. Serve with Mash potatoes.

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