Chicken kiev is a popular breaded cutlet dish of boneless chicken breast
pounded and rolled around cold garlic butter with herbs, then breaded and
either fried or baked.
Yesterday I tried the dish at Delhi's DSOI in Dhaulakuan. It turned out to absolutely dry chicken cutlet stuffed with some sauted mushroom. Try this recipe at home. Since this baked instead of deep fried, it is a much healthier option too...
Ingredients
4 x 175g/6oz chicken breasts, skin removed
3 garlic cloves, finely chopped
1 lemon, juice only
salt and freshly ground black pepper
1 tbsp chopped fresh tarragon
230g/8oz butter, slightly softened
2 tbsp plain flour
1 free-range egg, beaten
10-12 tbsp fresh breadcrumbs
olive oil, for frying
Preparation method
Preheat the oven to 200C/400F/Gas 6.
For the chicken kiev, slice a piece out of the centre of the
chicken breast to make a pocket using a sharp knife. Place the garlic, lemon
juice, salt and freshly ground black pepper, tarragon and butter into a bowl
and mix well. Stuff this mixture into the pocket in the chicken breasts.
Dredge the chicken breasts in the flour, then dip into the
beaten egg, then the breadcrumbs to coat completely, shaking off any excess.
Heat the oil in an ovenproof frying pan and fry the chicken
breasts on all sides until lightly browned. Transfer to the oven and bake for
18-20 minutes, or until golden-brown and completely cooked through.
