Ingredients:
For Kiev:
For Kiev:
Boneless chicken breasts 2
Butter 1 cup
Oil for deep-frying
Thyme springs fresh 1-2
Oregano springs fresh 1-2
Garlic chopped 1 tablespoon
Mashed potato
White sauce
Ginger-garlic paste- 1/2 teaspoon
Veggies-carrot & green bell pepper cut into 1" size ,onion(cubed)
Salt to taste
Crushed black peppercorns to taste
Refined flour (maida) 1/2 cup
Bread crumbs 1/2 cup
Eggs 2
To prepare the Kiev butter:
8 Tbsp unsalted Butter, at room temperature
1 garlic clove, minced
1 Tbsp lemon juice
2 Tbs chopped fresh parsley
1/2 tsp salt
1/2 tsp pepper
Butter 1 cup
Oil for deep-frying
Thyme springs fresh 1-2
Oregano springs fresh 1-2
Garlic chopped 1 tablespoon
Mashed potato
White sauce
Ginger-garlic paste- 1/2 teaspoon
Veggies-carrot & green bell pepper cut into 1" size ,onion(cubed)
Salt to taste
Crushed black peppercorns to taste
Refined flour (maida) 1/2 cup
Bread crumbs 1/2 cup
Eggs 2
To prepare the Kiev butter:
8 Tbsp unsalted Butter, at room temperature
1 garlic clove, minced
1 Tbsp lemon juice
2 Tbs chopped fresh parsley
1/2 tsp salt
1/2 tsp pepper
Method:
Making Kiev Butter:
In a medium bowl, mash or cream together 8 Tbsp of softened butter with 1 garlic clove minced, 1 Tbsp lemon juice, 2 Tbsp finely chopped fresh parsley, 1/2 tsp salt and 1/2 tsp pepper.Combine butter, parsley, torn thyme sprigs, torn oregano sprigs and garlic in a bowl and mix well.
Cover with plastic wrap and place in freezer while working on everything else.
Pat dry the chicken. Remove the tenderloins from the chicken breasts (if any) and carefully.
Making the kiev:
Now,slit the chicken breasts,open them and pound them with a mallet hammer.
Fill a piping bag with the butter mixture.
Sprinkle some salt and crushed peppercorns over the slit chicken breasts. Pipe out the butter mixture in the center, roll tightly and seal the edges or fold two sides down over the butter. Fold in the other end of the chicken breast and roll up the rest of the way. If you have gaps in your chicken, use the thinly pounded tenderloin to fill them before rolling.
Spread refined flour and breadcrumbs on 2 different plates. Break eggs into a bowl and whisk well.
Coat chicken rolls with refined flour, dip in eggs and coat with breadcrumbs. Repeat the
process once more, place the chicken rolls on a plate and refrigerate for 30 minutes.
Heat sufficient oil in a pan.
Gently slide the rolls into the hot oil and deep-fry till golden brown (4 min each side), then turn over. Wait to add each chicken Kiev to the oil.
The kiev is ready.Keep it aside.
Now,heat liitle butter in another frying pan.Fry chopped garlic.Then stir fry the veggies.Finally,sprinkle black pepper powder and add salt as per taste.Add some lemon juice to it and turn off the gas oven.
Now place the kiev on the plate;serve it hot along with mashed potato,stir fried veggies and white sauce.
Notes on chicken: use the smooth side of a meat mallet or rolling pin to pound chicken. Place chicken smooth side down between 2 sheets of wax paper over a cutting board when pounding.
Now,slit the chicken breasts,open them and pound them with a mallet hammer.
Fill a piping bag with the butter mixture.
Sprinkle some salt and crushed peppercorns over the slit chicken breasts. Pipe out the butter mixture in the center, roll tightly and seal the edges or fold two sides down over the butter. Fold in the other end of the chicken breast and roll up the rest of the way. If you have gaps in your chicken, use the thinly pounded tenderloin to fill them before rolling.
Spread refined flour and breadcrumbs on 2 different plates. Break eggs into a bowl and whisk well.
Coat chicken rolls with refined flour, dip in eggs and coat with breadcrumbs. Repeat the
process once more, place the chicken rolls on a plate and refrigerate for 30 minutes.
Heat sufficient oil in a pan.
Gently slide the rolls into the hot oil and deep-fry till golden brown (4 min each side), then turn over. Wait to add each chicken Kiev to the oil.
The kiev is ready.Keep it aside.
Now,heat liitle butter in another frying pan.Fry chopped garlic.Then stir fry the veggies.Finally,sprinkle black pepper powder and add salt as per taste.Add some lemon juice to it and turn off the gas oven.
Now place the kiev on the plate;serve it hot along with mashed potato,stir fried veggies and white sauce.
Notes on chicken: use the smooth side of a meat mallet or rolling pin to pound chicken. Place chicken smooth side down between 2 sheets of wax paper over a cutting board when pounding.
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