It’s been a very long haul but I’ve come through the uncomfortable bits and I’m on the other side of all the health issues I had. The holidays are over and the weather is warm and sunny and I can’t wait to get in the kitchen and create more orgasmic food!
Imagine going for what seemed decades on only raw food? Bed rest, sleep and a rainbow of veggies and here I am, nearly brand new. LOL Okay that’s bit’s a lie but I do feel immensely better.
I’ve watched a LOT of television and a few weeks ago I watched a guy make Chicken Kiev and thought, “why have I been buying these at the butcher or frozen all these years if it’s that easy??”
So I decided I’d cook one for my long suffering husband. It WAS easy. I didn’t plan to blog about it so I only have one photo.
You start by getting your chicken breast. Traditional Chicken Kiev leaves the first wing bone on but that’s not how mine came so I didn’t worry about it. Put the breast between two pieces of cling film (plastic wrap) and hit it with a meat mallet or rolling pin but do it gently. You want to flatten the chicken but it’s already dead so a gentle nudge is all it needs. It needs to be flat enough to wrap around the garlic butter and have all the butter enclosed. Add salt and pepper and set aside.
Once that’s done, mix softened butter – but you don’t want it so warm that it’s nearly melted, only soft enough to work the garlic and parsley in. Mix well and form into a log. I think the next time I make it I’ll put the butter mixture in the freezer after the log has been made. I think it will make all the rolling, dipping and rolling much easier.
Place the log on the back side of the chicken breast and wrap it like you would a parcel.
Roll it in flour but be careful not to unwrap it as you roll.
Then roll in beaten egg, again don’t let it unroll.
Finally roll it in fresh breadcrumbs that you’ve added salt and pepper to and place in a frying pan with a little bit of oil and it needs to be hot enough that the chicken sizzles when you place it in the pan. Cook til the chicken is golden brown all around. You’ll love it.
- 4 chicken breasts with small wing bone attached
- 1 cup softened butter (not too soft)
- 3 cloves of garlic minced
- ¼ cup chopped parsley
- 1½ cups bread crumbs
- ¼ cup flour
- 1 egg beaten
- ⅛ cup milk
- ¾ cup cooking oil
- Start by making the garlic butter.
- Mix the garlic and parsley into the butter and mix well.
- Form into 4 small logs and place in the refrigerator while you do the chicken
- Take each chicken breast and place it between pieces of cling film and flatten with a meat mallet or rolling pin. Don’t hit it hard as this will damage the flesh. The chicken needs to be flat enough to wrap around the garlic butter logs.
- Once all the chicken is flat, place them wrong side up and season with salt and pepper and then place one garlic butter log in the center.
- Wrap the chicken around the butter, folding in the top end.
- Roll in flour
- Beat the egg and the milk together and gently dip the chicken into the egg
- Add salt and pepper to the bread crumbs and then carefully roll the chicken in the crumbs and set aside.
- Once all the chicken has been rolled in crumbs put the oil into a frying pan and heat to medium high. You want the oil to sizzle when you place the chicken into the pan.
- Fry on all sides until golden brown.