| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Worrall tho, Worrall1 |
1 |
servings |
INGREDIENTS
| 2 |
|
Chicken breasts |
| 4 |
oz |
Mixed herbs; (watercress, |
|
|
; tarragon, salad |
|
|
; burnet, spinach, |
|
|
; chives and flat |
|
|
; parsley) |
| 3 |
|
Egg yolks; hard boiled |
| 1 |
|
Egg yolk; raw |
| 4 |
|
Anchovy fillets |
| 4 |
oz |
Unsalted butter |
|
|
Hazelnuts; toasted and roughly |
|
|
; blended |
| 6 |
|
Anchovy fillets; roughly chopped |
| 2 |
tb |
Capers |
| 4 |
|
Miniature gherkins |
| 2 |
|
Cloves garlic |
| 5 |
tb |
Olive oil |
| 1/2 |
tb |
Lemon juice |
|
|
Ground black pepper |
INSTRUCTIONS
MONTPELLIER BUTTER
Roughly blend the mixed herbs and hazelnuts.
Add the anchovies, capers, gherkins and garlic and blend.
Add the butter, hard boiled eggs, raw egg, olive oil, lemon juice and
black pepper (salt not needed as anchovies are salty) and quickly
blend to finish the butter.
For the Kiev, remove the fillet from the chicken breast. Cut a pocket
into the breast and lay out flat. Gently bash the breast and place a
large spoonful of Montpellier butter in the middle of the meat.
Gently bash the fillet and lay it on top of the butter. Wrap the ends
of the breast around the fillet to encapsulate the filling thus
producing the Kiev.
Wrap the Kiev in buttered foil and place on the barbecue, allow to
cook for about 10-12 minutes (turn after about 5-6 minutes).
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