Chicken Kiev

Name: Chicken Kiev
Ingredients: 1/2 cup softened butter; 1 None medium egg yolk; 1 tbsp fresh tarragon leaves, finely chopped; 1 tsp lemon juice; 1 clove garlic, minced; None None Tabasco sauce, to taste; -1 None Chicken Kiev; 4 None small chicken breasts, a 1 inch pocket cut lengthwise into center of each; 3/4 cup seasoned flour; 2 None medium eggs, lightly beaten; 1 cup dry breadcrumbs; 4 1/2 tbsp butter; 1/4 cup olive oil; None None steamed baby carrots or vegetables of choice, to serve

14 ingredients

6 steps

Ingredients

1/2 cup softened butter
1 None medium egg yolk
1 tbsp fresh tarragon leaves, finely chopped
1 tsp lemon juice
1 clove garlic, minced
None None Tabasco sauce, to taste
-1 None Chicken Kiev
4 None small chicken breasts, a 1 inch pocket cut lengthwise into center of each
3/4 cup seasoned flour
2 None medium eggs, lightly beaten
1 cup dry breadcrumbs
4 1/2 tbsp butter
1/4 cup olive oil
None None steamed baby carrots or vegetables of choice, to serve

Directions

1

Preheat oven to 350°F. Line a baking tray with parchment paper.
2

Beat butter, egg yolk, tarragon, lemon juice, garlic and Tabasco until pale and smooth. Transfer to a piping bag.
3

Pipe butter mixture evenly between chicken breast cavities and fold excess flesh over to enclose. Chill for 15 mins, or until filling is firm.
4

Toss each breast in flour, shaking off excess. Dip into eggs then coat in breadcrumbs.
5

Heat butter and oil in a large frying pan over medium heat. Saute breaded chicken breasts for 4 mins per side, or until golden brown. Transfer to baking tray and bake for 15 mins, or until cooked through.
6

Serve with steamed carrots or vegetables of choice.

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