| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Vegetables |
Italian |
Jude1 |
6 |
servings |
INGREDIENTS
| 175 |
g |
Butter; softened |
| 1 |
tb |
Lemon juice |
| 25 |
g |
Pimento-stuffed olives; chopped |
| 25 |
g |
Pitted black olives; chopped |
| 1 |
tb |
Chopped fresh basil |
|
|
Salt and ground black pepper |
| 6 |
|
Skinless boneless chicken breasts |
|
|
Cocktail sticks to secure |
| 1 |
|
Egg; beaten |
| 25 |
g |
Season flour |
| 125 |
g |
White breadcrumbs |
| 50 |
g |
Fresh grated parmesan cheese |
|
|
Vegetable oil for deep-frying |
|
|
Lemon wedges and fresh basil sprigs to |
|
|
; garnish |
INSTRUCTIONS
Combine butter with lemon juice, olives, garlic, basil, season well.
Spoon into a piece of grease proof paper. Roll up into a cylinder
shape. Twist in the ends. Chill to firm.
Meanwhile, place the chicken between 2 pieces of dampened greaseproof
paper. Beat with a meat mallet or rolling pin to flatten the meat.
Cut the butter in slices.
Place one slice into the centre of each breast.
Roll the chicken around the butter and secure with the cocktail
sticks.
Coat the chicken with seasoned flour, then into the
breadcrumb/parmesan mix until all 6 are evenly coated.
Chill the Chicken Kiev for a least 1 hour - this helps the coating to
firm and set well.
Heat the oil in a large saucepan. Test the heat by dropping in a few
breadcrumbs - if they sizzle, the oil is hot enough.
Deep-fry two breasts at a time, cook for 15 minutes until they are
golden brown. (Do not pierce the chicken or the butter will escape.)
When cooked, remove, drain on a kitchen towel and serve immediately
with lemon wedges and basil, baby potatoes and a fresh garden salad.
NB: For a healthy alternative, oven-bake at 180 C for 25 minutes until
golden and crisp.
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