Chicken Kiev

Chicken Kiev

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There are two secrets in this fantastic recipe. The first is to season the breadcrumbs really well, second is to place the chicken breasts in the fridge an hour before cooking. Follow these secrets and enjoy the amazing taste.

  • Recipe serves4
  • Preparation Time20 min
  • Cooking Time25 min

Ingredients

  • 4 large cloves garlic, crushed
  • 1 tbsp parsley, chopped
  • 100g Gold from Flora
  • 4 skinless chicken breasts
  • 1 tbsp Knorr Reduced Salt Chicken Granules
  • 4 tbsp plain flour
  • 100g breadcrumbs
  • 2 tbsp Parmesan cheese, grated
  • 2 eggs, beaten
  • Vegetable oil, for frying
  • 1 lemon, cut into wedges

Method

  • Blend the garlic, parsley and Gold from Flora together.
  • Use a sharp knife to cut a deep pocket inside the chicken breast-take care not to cut all the way through.
  • Mix the Knorr Reduced Salt Granules with the flour to season and mix the breadcrumbs with the Parmesan cheese. Place the seasoned flour, breadcrumbs and beaten egg onto three plates.
  • Place a tablespoon of the garlic and herb spread into the centre of the chicken breast and flatten it with your hands to seal.
  • Dust in the seasoned flour, then in the egg mixture and coat with the breadcrumbs. Repeat the process to ensure a good coating to help prevent the garlic and herb spread from leaking out.
  • Chill in the fridge for 1 hour.
  • Heat a frying pan with vegetable oil to a depth of 2cm and add the chicken. Cook for 10 minutes on each side. Remove from the oil and drain on kitchen paper. Serve immediately with wedges of lemon.
  • Tips: Perfect served with new potatoes and a selection of seasonal vegetables. Take care when cooking this dish. Never leave a hot frying pan unattended and be careful of being splattered with oil.
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