What you need:
2 large chicken breasts pounded flat and divided into halves to feed 4 people
2 eggs, whisked with a little water
¼ cup all purpose flour seasoned with some salt and red chilli powder
Seasoned breadcrumbs as needed
Dried parsley
Fresh, finely chopped green onions
Chopped chives
1 tbsp garlic powder, divided
4 sticks of salted butter, straight from the fridge, about 2 inches long and ½ an inch wide or smaller if you wish
Cracked black pepper to taste
Salt to taste
Toothpicks
Oil for shallow frying
How to:
ENJOY!
Variations:
You can add spinach in the chicken breast if it’s a bigger piece
You can use cornflakes instead of breadcrumbs, but note that they burn easily
You can do the traditional method and mix in the herbs into the butter and pop it into the freezer then cut up into logs
You can add sautéed mushrooms in the kiev
And then of course, closer to chicken cordon bleu, you can add in another meat inside of your choice
2 large chicken breasts pounded flat and divided into halves to feed 4 people
2 eggs, whisked with a little water
¼ cup all purpose flour seasoned with some salt and red chilli powder
Seasoned breadcrumbs as needed
Dried parsley
Fresh, finely chopped green onions
Chopped chives
1 tbsp garlic powder, divided
4 sticks of salted butter, straight from the fridge, about 2 inches long and ½ an inch wide or smaller if you wish
Cracked black pepper to taste
Salt to taste
Toothpicks
Oil for shallow frying
How to:
- Preheat oven to 350
- Sprinkle the flattened 4 pieces of chicken breast with salt, cracked black pepper, dried parsley, the green onions, garlic powder, and chopped chives.
- Place the butter on top of the herbs, and roll the chicken tightly, so that there are no gaps (that is the tricky bit)
- If needed, hold the chicken roll in place with toothpicks (make sure you count how many so you can know how many to take out later, as they disappear into the chicken)
- Coat the roll with some flour, dip and coat with the egg mixture, followed by the breadcrumbs
- Heat some oil in a frying pan and fry the chicken kiev until golden from all sides
- Complete by baking them as needed for 15 to 25 minutes. DO NOT over cook. Check the temp with an internal thermometer before placing into the oven so you know how long you might need. Do not pierce the middle where the butter is to do so. I cannot stress how important it is that the chicken is tender and juicy, not under or over cooked. It’s where chicken kiev goes wrong
- Serve warm with your favourite sauce (I recommend a mushroom sauce, or a tarragon cream sauce), allow your guests to slice into them!
ENJOY!
Variations:
You can add spinach in the chicken breast if it’s a bigger piece
You can use cornflakes instead of breadcrumbs, but note that they burn easily
You can do the traditional method and mix in the herbs into the butter and pop it into the freezer then cut up into logs
You can add sautéed mushrooms in the kiev
And then of course, closer to chicken cordon bleu, you can add in another meat inside of your choice
