Ingredients
8 Chicken skinless breast fillets (tenderloin removed)
2 cups panko crumbs
1 cup flour
6 eggs
Vegetable oil for deep frying
½ teaspoon cayenne pepper
For the Garlic, Parsley & Onion butter
3 sticks softened unsalted butter
5 large garlic cloves
1 bunch fresh flat leaf (Italian) parsley, finely chopped
1 bunch of green onions
1 teaspoon salt
½ teaspoon pepper
Instructions:
STEP ONE: PREPARE THE GARLIC, PARSLEY & ONION BUTTER
Mince 5 large garlic cloves.
Chop 1 bunch fresh flat leaf (Italian) parsley.
Chop 1 bunch of green onions.
Mix the garlic, parsley and green onions in the semi soft butter.
Place on a layer of saran wrap and roll the plastic until a ball forms with the butter.
Place in the freezer for 30 minutes or in the fridge if making it ahead of time.
STEP TWO: BUTTERFLY THE CHICKEN
Butterfly the chicken breasts and place the chicken between two layers on cling film.
Using the flat side of a meat mallet thin out the chicken until it is between 1 inch thick.
STEP THREE: PREPARE THE CHICKEN KIEV
Remove the butter from the freezer or fridge and divide into 8 balls.
Place in the middle of the chicken and wrap the flaps over the butter to enclose it.
Place on saran wrap and tightly wrap until the chicken forms a tight ball.
Place into the freezer for 1 hour to firm.
STEP FOUR: COAT THE CHICKEN KIEV
Remove the chicken from the freezer and carefully unwrap.
- Setup 1 bowl with 1 cup flour and a pinch of salt.
- Setup 1 bowl with 6 eggs.
- Setup 1 bowl with 2 cups panko crumbs and a pinch of salt.
- Setup one large plate with panko on the bottom of the plate.
Then;
Dredge each chicken in the seasoned flour.
Pop it in the egg wash and thoroughly coat.
Drop it in the panko and thoroughly coat.
Place each chicken on the panko plate wrapped side down.
Pop back in the freezer for 15 minutes.
STEP FIVE: PAR FRY THE CHICKEN KIEV
Bring the vegetable oil to 350 F and preheat the oven to 400 F.
Slowly drop each chicken seem side down and deep fry for 2-3 minutes or until golden.
STEP SIX: BAKE THE CHICKEN KIEV
Place on a baking dish and, add a dash of salt & cayenne and bake for 15 minutes.
Rest for 5 minutes before serving.
Idea: Serve with Asparagus and a Spinach Salad