COOK­ING UP A CREAMY CHICKEN KIEV

Bray People - - FRONT PAGE - DUN­DON

THIS IS a very pop­u­lar and ver­sa­tile way for all the fam­ily to en­joy chicken. For me, it’s a juicy feast of flavours, served with some steamed veg­eta­bles, thick chunky chips or salad. I pre­fer to make my own, and they can be a bit more time con­sum­ing than the shop bought coun­ter­parts - but the re­sults are well worth it.

Some­times I like to make a vari­a­tion on this dish, and place cream cheese and herbs in the cen­tre and wrap it in ham, like a chicken cor­don bleu and de­li­cious! It’s im­por­tant to use a sharp knife for cut­ting a pocket in the chicken, and to make the in­ci­sion slowly, other­wise you risk cut­ting though the chicken fil­let which will re­sult in the but­ter run­ning out dur­ing the cook­ing process.

When se­lect­ing your chicken it’s im­por­tant to use the best you can, buy it from a good sup­plier, prefer­ably your lo­cal butcher or farm­ers mar­ket.

At Dun­brody we are lucky enough to have our own veg­etable gar­den, so there’s sal­ads and veg­gies com­ing into their own at the mo­ment, the per­fect ad­di­tion to this recipe.

SUPREME OF CHICKEN KIEV

4 chicken breasts-skinned & boned 110g but­ter 4 cloves of gar­lic 1 ta­ble­spoon finely chopped pars­ley Salt & Pep­per to Sea­son

Coat­ing:

1. Sea­soned Flour 2. Two eggs mixed with 50ml milk 3. Fresh white bread­crumbs (ap­prox 6oz/175g) Be­gin by mak­ing the gar­lic but­ter. Finely dice the gar­lic and add it to the soft­ened but­ter to­gether with some freshly chopped pars­ley and some sea­son­ing. Mix this to­gether un­til thor­oughly com­bined.

You can store it like this un­til re­quired or al­ter­na­tively you can mould it be­tween a piece of parch­ment paper and free it in a cylin­dri­cal shape un­til it is re­quired. It is a handy com­mod­ity to have to hand in the freezer to liven up a piece of meat or even to mix into some hot pasta.

With a sharp knife cre­ate a pocket in the side of the chicken by open­ing it out like a book. Di­vide the gar­lic but­ter be­tween the four chicken breasts and close over the flap again to make sure that the gar­lic but­ter is en­cased in the chicken.

Pre­heat the oven to 180C/350F/Gas Mark 4

Next you must coat the chicken. You first dip the chicken into the sea­soned flour (plain flour with the ad­di­tion of some salt and pep­per) and make sure it is well coated. Shake off the ex­cess and then dip the floured chicken into the ‘eggy’ mix­ture.

It is vi­tally im­por­tant that the chicken is coated en­tirely with this mix­ture so as to be com­pletely coated with the bread­crumbs.

The chicken fi­nally is passed through the fresh white bread­crumbs and these are gen­tly pressed onto the chicken so as to en­tirely coat them.

Pan fry the chicken on ei­ther side (us­ing a low heat) un­til they are golden brown.

Trans­fer to a flat bak­ing sheet and pop into the oven for an additional 20-22 min­utes un­til the chicken is well cooked through.

I would sug­gest you serve with a large green salad

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