Another tasty recipe from the renal dietitians at Salford Royal. This week we have Chicken Kiev, a great family favourite.
Chicken Kiev – Adapted from thehappyfoodie.co.uk
75g (8oz)unsalted butter, at room temperature
3garlic cloves, crushed
4 tbsp finely chopped flat-leaf parsley leaves
4 boneless skinless chicken breasts
75g (3oz) plain flour, plus extra for mixing if needed
150g (5oz) fresh breadcrumbs
Sunflower oil, for frying
A pinch of salt and black pepper
Vegetables to serve
- In a bowl, beat the butter, garlic and parsley together until evenly combined. Season sparingly with salt and pepper. Transfer to a sheet of cling film and roll into a sausage shape, then place in the freezer for 15 minutes.
- Meanwhile, butterfly each chicken breast: place on a chopping board and use a sharp knife to slice into the thicker side; holding the knife parallel to the board, slice across the breast horizontally, taking care not to cut all the way through, until you can open it out like a book. Then place each chicken breast between two sheets of cling film and bash with a rolling pin until completely flattened, taking care not to tear the chicken or create any holes.
- Unwrap and divide the frozen butter into four pieces. Place one on each chicken breast, then wrap the flesh around the butter to fully enclose it. If you like, mix a little flour with water to create a paste to help stick the chicken in place. Place the chicken in the freezer for 15 minutes to firm up.
- Preheat the oven to 200˚C/180˚C fan/gas 6.
- Put the flour, beaten egg and breadcrumbs in separate bowls. Carefully coat the chicken breasts first in the flour, then in the beaten egg and finally in the breadcrumbs.
- Fill a large deep pan with oil and place over a medium–high heat. Once heated place the chicken into the pan, seam side down, and fry for 6 minutes, turning now and again, until it is golden and crisp all over.
- Put the chicken into a roasting tin. Bake for 12 minutes or until cooked through. Serve immediately, with a portion of boiled broccoli, carrots or mangetout.