Easy Chicken Kiev

Use a pastry brush to remove grated lemon rind from grater.


  • 4 boneless breasts of chicken
  • 2 cloves garlic, crushed
  • grated rind of 1 lemon
  • 100 g butter
  • 1 tbsp chopped parsley
  • salt and pepper
  • 25 g plain flour
  • 1 egg, lightly beaten
  • 100 g fresh white
  • breadcrumbs

Cooking Process

  1. Beat the chicken breasts flat with a meat mallet or a rolling pin .
  2. Mix together the garlic, lemon rind , butter, parsley and seasoning to form a paste.
  3. Divide the butter evenly between the chicken breasts and carefully roll up. Secure with string.
  4. Freeze for 15 minutes, or until the butter is firm .
  5. Coat the chicken in the flour , dip in the beaten egg and coat in the breadcrumbs , pressing firmly to make sure they stick.
  6. Return to the freezer for a further 15 minutes.
  7. Bake the chicken Kiev in a moderately hot oven for 30-40 minutes or until the outside is golden and crisp.
  8. Serve with boiled vegetables.

Easy Chicken Kiev

Bon Apetite!


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Easy Chicken Kiev