Chicken Kiev
Chicken Kiev is all about garlic, lots and lots of garlic. Its a recipe that you will either love or hate so if you are a garlic lover and not too worried about your breath, go ahead, you will love it. The chicken is coated and crisp with a succulent meat stuffed with gralic and parsley… Yummy.
What you need
4 chicken breasts
100g butter
Palm of chopped parsley
2-3 teaspoons chopped garlic
breadcrumbs
corn flake crumbs
handfull od finely grated parmesan cheese
2 tablespoons flour
1 egg, beaten
Salt and pepper
Oil for frying
The process
Mix the butter, garlic and parsley together and pop it into the fridge while you prepare the rest of the dish.
Cut a slit into each chicken breast, slide your finger into the slit and create an opening and a cavity for the filling.
Mix the breadcrumbs and corn flake crumbs together, season with salt and pepper, add some parmesan to taste and place on a large plate. In a seperate bowl whisk the egg.
Retrieve the filling from the fridge and place equal amount of the very garlicy filling into each cavity.
Dip the chicken pieces into the egg and then cover them completely with the breadcrumbs. Once you have done them all, roll them in whatever is left over, no sense leaving any.
Place the pieces in a roasting dish or baking tray in a 200 Celsius oven for 25 minutes or until they are golden brown and crisp on the outside with some of the garlic butter oozing out.
Let them rest for about5 minutes before serving with boiled baby potatoes and your favorite vegetables.
Garlic has some incredible medicinal qualities and can be used to reduce cholesterol or any number of other illnesses. Try these little chicken patties if you are feeling a little advebnturous.
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