Chicken kiev
4
1 hr 5 mins
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This version of the classic chicken dish is the work of the wonderful chef Silvena Rowe. Her restaurant Quince in London's Mayfair is a fortress of delicious Eastern Mediterranean cuisine. It's a dish that requires a little attention to detail as the chicken must have a perfect seal or you will end up with butter all over the kitchen. Try not to double coat the chicken in the egg as it can make the dish a little soggy.
Ingredients
4
large
chicken breasts , preferably with the wing bone in
salt and freshly ground black pepper
2
tbsp
plain flour
2
eggs , beaten
6
tbsp
homemade breadcrumbs
vegetable oil , for frying
For the herb butter
200
g
butter , at room temperature
1
tsp
tarragon , freshly chopped
1
tsp
parsley , freshly chopped
1
tsp
chives , freshly chopped
3
tbsp
lemon juice
Instructions
First make your herb butter . Put the butter , herbs and lemon juice in a small bowl and mix well. Shape the butter into four rolls about 5 cm long and put in the fridge to chill.
Remove the first thin joint of the wing from each chicken breast and slice the breast halfway down the middle with a very sharp knife so that it butterflies out. Lay each butterflied breast on a board and beat with a meat hammer (or rolling pin) between some clingfilm. Flatten the breasts out skin-side down. Season the chicken, put the butter inside each breast and roll up making sure to tuck the ends in. Secure with a toothpick.
Put the flour , eggs and breadcrumbs in three separate bowls and roll the chicken first in the flour , then the egg and finally the breadcrumbs . Repeat for all four breasts.
Heat your oil to 180 °C8 minutesbreadcrumbs should be golden brown and cooked through. Alternatively, sauté the chicken in a saucepan with a little oil and butter for 5-6 minutes180 °C20 minutes
Serve with a green salad or straw-cut fries. I like mine with a simple potato salad of blanched potato and homemade mayonnaise dusted with a little paprika.
Who Put the Beef in Wellington
