Chicken Kiev with hedgehog potatoes 150g unsalted butter 3-4 garlic cloves 2 tbsp chopped parsley 4 skinless chicken breasts fillets 100g plain flour 2 eggs, beaten your favourite salad to serve 200g breadcrumbs Oil, for frying Sea salt & pepper For the potatoes 8/12 small potatoes, waxy or all purpose are best Olive oil Sea salt & pepper A few sprigs of fresh rosemary Your favourite salad to serve Method Preheat the oven to 170/ gas 3 Beat the butter, garlic, parsley, & seasoning together into a bowl with wooden spoon. Bash out each chicken breast between cling film until it is about 1cm thick. Spread the butter over the chicken, then roll each breast up like a swiss roll, you can use tooth pics to keep them together. Coat the chicken rolls in the flour, then dip into the eggs then the breadcrumbs, making sure there are no gaps in the coating. REPEAT THE PROCESS TO GIVE A GOOD CRUST AMD MAKE SURE THE BUTTER WILL NOT ESCAPE DURING COOKING. THIS IS VERY MESSY. Place on a baking try & cook for 25/30 mins. Place each potato in the bowl of a spoon which is big enough to fit it, slice down at approximately 3mm intervals, cutting until you hit the spoon, you want to slice nearly all the way through but leave the potato whole. Season the potatoes with oil, salt & pepper , bake in the oven for about 20/30 mins until softened & golden brown. You will not eat a frozen Chicken Kiev again.
Posted on: Thu, 15 Aug 2013 13:31:47 +0000
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