Monday, 15 November 2010

Coriander & Parmesan Chicken Kievs

Picture the scene: it's a standard Monday night, I'm late home from work and been out to the gym and would love to just throw something in the oven. However, I've forgotten to go to the shops and my sister's staying over - I definitely dont want to let down her expectations! This is a classic dish that's actually very simple to make, and with a bit of flare can taste so much better than the supermarket version. What's more it only takes 10 minutes to prepare and 25 in the oven.

Top tip: There's lots of areas to experiment with your taste buds here. Maybe try a sprinkle of paprika in the bread crumbs, or even a cream cheese instead of the butter!

Makes 4 kievs

INGREDIENTS:

Chicken Breasts - 4
Butter - 50g
Garlic - 3-4 cloves
Coriander - 1 handful
Grated Parmesan - 2 heaped tbsp
Brown Bread - 4 slices
Egg - 3 large
Hickory Smoked Salt (optional) - 1.5 tsp
Vegetable Oil - 2 tbsp
Chicken Oxo cube - 1

1. First prepare the breadcrumbs. Slice off the crusts from the sliced brown bread, and in small batches tear and place in a food processor. Mix until you have a breadcrumb texture.

2. Add the parmesan and smokey salt, and crumble in the chicken oxo cube to the breadcrumbs and mix well.

3. Now prepare the garlic and coriander filling. On a plate mash the peeled and crushed garlic cloves into the butter using a fork. Chop the coriander and fold it in.

4. Using a long, sharp, thin knife pierce a hole in each breast. Start at the fatter end of the breast, and pass the knife through horizontally, being careful not to pierce all the way through, as you don't want all the filling to spill out when you cook them!

5. Using your finger, widen each hole, and then stuff a little of the filling at a time into each breast, so that it reaches down into the cavity that you've made.

6. In a separate bowl whisk the eggs lightly together. Dip each breast in the eggs to cover, and then roll in your seasoned breadcrumbs. Each breast should be fully covered.

7. Heat the oil in a non-stick frying pan on a high heat and shallow fry each breast on both sides for a couple of minutes until the breadcrumbs are golden brown.

8. Transfer the fried breasts into a pre-heated oven at 180 degrees C for 25 minutes, making sure the chicken is cooked through.

Serve with the juices drizzled on top and some simple seasonal vegetables.

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