Wednesday, 7 March 2007
Recipe: Chicken Kiev
Ingredients: 4 skinless, boneless Chicken Breasts; 4 oz Butter; Salt and Pepper; 1 large clove Garlic; 2 tablespoons chopped fresh Parsley; juice and rind of half a Lemon; half a cup of Breadcrumbs; 1 Egg; Flour; Oil.
1. Pound the Chicken Breasts until they are approximately 4"-5" across (best done with the 'skin' side up, as the membranes are less likely to fracture and tear in the process; it doesn't matter gastronomically if they do, but is preferable aesthetically if they don't).
2. Add to the softened Butter, the Garlic, Parsley, Lemon Juice and Rind, and seasoning. Mash well with a fork, and once all the ingredients are properly integrated, place in the fridge to firm up for five minutes or so.
3. Divide the Butter mixture between the beaten Chicken Breasts. Wrap each breast up into a bundle around its Butter filling and secure each one with a couple of wooden toothpicks.
4. Beat the Egg in a shallow dish. Put the breadcrumbs into a second shallow dish. Dust the Chicken bundles with Flour and season lightly, then dip in turn in the beaten Egg, and then in the Breadcrumbs. Once breaded, leave the bundles in the fridge for at least an hour - preferably two - to firm up.
5. Heat the Oil to a high temperature in a heavy pan on the stove. Brown the Chicken bundles on all sides in the Oil, then reduce the heat to medium and cook for about fifteen minutes, turning them from time to time to ensure that they cook evenly.
Serve. You can either struggle to remove the toothpicks before serving (and risk making the thing look a complete buggers' muddle in the process) or else warn your guests and let them do it for themselves. Personally, I don't see why people shouldn't have to work a bit........