Chicken Kiev

Chicken Kiev is a popular Ukrainian dish of boneless chicken breast pounded, rolled around cold herb and garlic butter, dipped in flour, eggs and breadcrumbs, then either baked or fried.

Ingredients serve 4

4 chicken breast fillets

1 tbls finely chopped parsley

½ cup plain flour

2 eggs

100g (11/4 cups) breadcrumbs

Chive and garlic butter

250 g butter

2 tbls chopped fresh chives

2 tsp minced garlic

Method

Combine butter, chives and garlic in a bowl. Place butter mixture onto a piece of food wrap, shape into a log and place in fridge freezer until firm.

Place chicken fillets between 2 sheets of plastic wrap and use a meat mallet to beat gently until the breast is 4 mm thick. Place a piece of chive butter along a narrow end of each chicken fillet and roll up the fillet to enclose the butter. Place flour, eggs and breadcrumbs in three separate shallow bowls and dip chicken rolls in flour to coat,  dip in egg and fine breadcrumbs to coat evenly. Fry on a buttered frying pan for approx. 5 minutes on each side or bake in a 180º C preheated oven for approx. 20 minutes. Serve with mashed potatoes, steamed vegetables and a sprinkle of parsley.

Note: The chicken fillet can be prepared in advance and put in the fridge or freezer.