Melting garlic butter inside crisp-crumbed chicken makes James Martin's tempting take on chicken Kiev totally irresistible!
Chicken kiev
Method
1. To make the butter, put the garlic, parsley and tarragon in a bowl with the butter.
2. Season the mixture with salt and pepper and add the lemon juice.
3. Using a wooden spoon beat to a smooth paste. Roll the butter in foil or cling-film and refrigerate.
4. Remove the skin from the first chicken supreme, and lay it skinned side down.
5. Detach the small fillet from the under-side of the main fillet and cut this small fillet along its length and almost all the way through, folding open, and flatten by beating gently with a rolling pin.
6. Put a tablespoon of the chilled garlic butter in the middle and wrap the meat round it. Repeat with the 3 other small fillets, returning all 4 to the fridge.
7. Cut open the larger fillets in the same way, place between some cling film and gently beat out with a rolling pin.
8. Lay the small buttered fillet in the middle and wrap the escalope around it. Dip in beaten egg and then in breadcrumbs. Repeat to give a double coating and refrigerate for at least 1 hour before cooking.
9. Heat the oil in a frying pan with and cook the Kievs for 6-7 minutes on each side. It is important to cook and handle them gently to stop them from falling apart.
10. When the chicken is golden brown and cooked through, serve immediately with a wedge of lemon and some salad.
Comments
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i couldnt believe how easy it was!
Cook: 15 min
Ingredients
4 chicken supremes2 Eggs, beaten
115g breadcrumbs, dried
1 dash of oil, for frying
1 lemon, quartered lengthwise
For the garlic butter
3g garlic clove, finely chopped3 tbsp flat-leaf parsley, finely chopped
1 tbsp tarragon, finely chopped
120g Butter, softened
1 pinch salt and fresh ground black pepper
1 tbsp lemon juice
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