Cooking Instructions
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Step 1
Place the
Garlic (2 cloves)
in a bowl with the
Salt (1/2 tsp)
. Using the back of a spoon, press down until the garlic softens slightly but do not make it a paste.
Step 2
Add the
Unsalted Butter (2/3 cup)
and
Italian Flat-Leaf Parsley (2 Tbsp)
. Using a fork, mash the ingredients together.
Step 3
Place on a layer of cling film and roll the plastic until a ball forms with the butter. Place in the freezer for 30 minutes or in the fridge if making it ahead of time.
Step 4
Use a sharp knife to make a deep cut along the thinner side of each
Boneless, Skinless Chicken Breasts (4)
.
Step 5
Place the chicken between two layers of cling film. Using the flat side of a meat mallet, thin out the chicken until it is between 1/2-centimeter and 1-centimeter thick.
Step 6
Remove the butter from the freezer or fridge and divide into 4 balls. Place in the middle of the chicken and wrap the flaps over the butter to enclose it. Place on cling film and tightly wrap until the chicken forms a tight ball. Place into the freezer for 1 hour to firm.
Step 7
For the breading station, season the
All-Purpose Flour (1/2 cup)
and
Panko Breadcrumbs (1 cup)
with additional salt and
Ground Black Pepper (1/4 tsp)
and place on two separate plates.
Step 8
Whisk together
Eggs (2)
and
Milk (1 Tbsp)
and place on a large plate.
Step 9
Remove the chicken from the freezer and carefully unwrap it. Place in the flour and coat all over, then dip in the egg wash and finally into the panko crumbs. Make sure you press down firmly so the Chicken Kiev remains a tight ball.
Step 10
Heat
Vegetable Oil (as needed)
to 350 degrees F (180 degrees C).
Step 11
Preheat oven to 350 degrees F (180 degrees C).
Step 12
Gently lower each Kiev into the oil and deep fry for 2-3 minutes or until lightly golden.
Step 13
Place on a baking dish and place in the oven for 20 minutes.
Step 14
Leave to rest for 5-7 minutes.
Step 15
Serve with hand cut fries, potato mash or salad. Enjoy!
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