Chicken Kiev

This classic Russian dish, Chicken Kiev, is succulent chicken breasts stuffed with a savoury butter, coated in egg and crumbs and fried until crisp and golden brown. Serve it with peas and allumettes potatoes.

4 oz. butter

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh chives

1 garlic clove, crushed

½ teaspoon salt

½ teaspoon freshly ground black

pepper 8 chicken breasts, skinned and boned

2 oz. flour

2 eggs, lightly beaten 6 oz. fine dry white breadcrumbs

sufficient vegetable oil for deep-frying

In a medium-sized mixing bowl, cream the butter with a wooden spoon When it is soft, beat in the parsley, chives, garlic, salt and pepper. Divide the butter mixture into eight pieces (one for each breast half) and shape them into small, oval

pieces. Place the pieces of butter mixture in the refrigerator.

Place one chicken breast half between 2 sheets of greaseproof or waxed paper on a chopping board and pound it thin with a mallet or similar heavy object. Flatten the remaining chicken breast halves in the same way.

Remove the greaseproof or waxed paper and wrap the chicken breast halves around the butter mixture envelope-fashion so that each piece is tubular in shape with the butter sealed in.

Put the flour, beaten eggs and breadcrumbs into three separate shallow bowls and set them side by side on the kitchen

table. Dip the chicken breasts, one by one, first into the flour, then into the egg (make sure that each piece is thoroughly coated with the egg mixture) and, finally, into the breadcrumbs. Each piece should have a fairly thick layer of breadcrumbs.

Refrigerate the chicken breasts for 1 hour before frying.

Just before frying, preheat the oven to very cool 250°F (Gas Mark 1/2, 130CC).

In a large pan suitable for deep-frying, heat the oil until it reaches 360°F on a fat thermometer, or until a small piece

of dry bread dropped into the hot oil turns golden in 50 seconds.

Use a frying basket if you have one; this-makes it easier to remove the chicken breasts the moment they are ready. Fry the breasts two at a time, for about 5 to 6 minutes each, or until they are golden

brown in colour. As each batch is cooked, place them on a baking sheet lined with kitchen paper towels and then put them

in the oven to keep warm.

Serve as soon as all the chicken breasts are cooked.

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