Monday, March 19, 2012

Chicken Kiev with Pan fried Veg

Chicken Kiev is a popular dish of boneless chicken breast pounded and rolled around cold garlic butter with herbs, then breaded and either fried or baked.The dish has traditionally been considered Ukrainian in origin and the name of it comes from the name of the capital of Ukraine, Kiev.


Chicken Kiev
3 Chicken Breast
100 gms Unsalted Butter (at room temperature)
1 Cup finely chopped flat leaf parsley
2 Cloves of Garlic (roasted on a pan and crushed)
Freshly crushed Pepper
Plain Flour (Maida)
1 tsp Spicy Seasoning
1 Egg (beaten)
Bread Crumbs
Salt to taste
Piping Bag

Pan Fried Veg
10-12 Baby Potatoes
10-12 Cherry Tomatoes
8-10 Mushrooms (Quartered)
2 Cloves of Garlic (finely Sliced)
2 tbl Spoon Olive Oil
2 tbl Spoon Unsalted Butter
Freshly crushed Pepper
Fresh Rosemary
Fresh Coriander
Salt to taste

Mix the butter at room temperature with parsley, roasted and crushed garlic, freshly crushed pepper and salt and fill into a piping bag and keep side. Wash and make an incision into the chicken breast with a knife to make a pocket. and pipe in the garlic herb butter mixture. Close the slit with toothpicks and keep aside.
Mix the flour with spicy seasoning and salt. Now fold the chicken breast into the flour, then into the beaten egg and finally cover with bread crumbs and pan fry for 2 minutes on each sides.Heat the Oven at 190 deg celsius.Arrange all the pan fried chicken breasts into a baking dish and bake for 15 minutes.

Meanwhile heat olive oil in a pan, add sliced garlic . Sauté for a minute. Now add the baby potatoes(pre roasted with the skin in oven at 190 deg celsius for 20 minutes). Stir Fry for 2-3 minutes. Now add the tomatoes and mushrooms. Season with salt and freshly crushed pepper. Add the rosemary and coriander leaves. Now add the butter and allow it to melt. stir fry for another two minutes.

Cut the cooked chicken breast into halves and serve hot with the pan fried veg.

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