Has anyone had this ?
Mustard Chicken Kiev.... I could eat this every day of the week.
Attachment 360921 Chicken Kiev:
4 x Free Range, Organic Chicken Breasts
Maldon Salt
Black Pepper
For the Bread Crumb coating:
Two stale Bread Rolls (crumbed)
1 Large Egg
50g of Flour
Please use quality chicken breast for this one, there are so few flavours included within a Kiev you want everyone of them to sing!!
This is the most fiddly bit!! Take the Chicken breasts and lay them on a chopping board in front of you. Now remove the small fillet from the back of the Chicken and set aside. The big fillet needs to have a pocket cut into it. You need to cut along one side – being careful not to cut through the fillet. Make as deep a pocket as you dare and try not to cut through the fillet, then repeat to the other three pieces of Chicken. Now, the little fillets that you first removed need to be flattened out, I use the side of my knife however if you don’t feel confident why not place them between some cling film and use a rolling pin to gently beat them flat.
Get your oven on to 200 degrees. (392 f)
Now, get your butter out of the freezer. Cut into about two maybe three 1cm slices depending on the size of your chicken fillets and place the butter slices inside each. Each Chicken fillet should have two or three slices of the Garlic Mustard butter within it, close and the cover the gap with the small flattened fillet. Repeat until you have prepared all four fillets.
Meanwhile, get out three plates. Place the flour on one, a beaten egg on another and the bread crumbs on the third. Season the stuffed Chicken breasts and one at a time roll the Chicken breast in the flour, then the egg and then in the bread crumbs making sure that the Chicken is entirely covered in all three layers.
Heat some Olive Oil in a frying pan big enough to take two of the breasts (only do two at a time as the bread crumbs cook quickly!), fry the Kiev’s off until the breadcrumbs are golden on both sides place the fried Kiev on the tray in the oven and then repeat the process with the second two
Garlic Mustard Chicken Kiev’s.
Place all four of the Kiev’s in the oven for around 10 minutes – until cooked! Then serve with mustard mash and minted peas.
Satisfaction is when you cut through a Kiev and the Herby perfumed butter pours out!
You will want to cook this again and again and potentially, if you knew how tasty it was, I am sure that you would have been out at the weekend gathering the ever so common, yet ever so tasty 'Jack by the Hedge' as well!!
Enjoy!
