Home Cooking Made Easy by Pascale Lorraine

Author:Pascale, Lorraine [Pascale, Lorraine]
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2011-10-11T00:00:00+00:00

Twice-cooked chicken Kiev

This is a classic, but a delicious one at that. The first couple of times I made this dish, the butter leaked out because I was a bit rough with it. Once I learned how to handle the chicken with care, the dish was a resounding success. It is a lovely dinner party dish and handy, too, as the chicken can be prepared ahead of time and cooked once the guests have arrived.

Serves 4

4 chicken breasts, about 175g each

100g garlic and parsley butter, well chilled

75g plain flour

4 medium eggs, lightly beaten

150g dried breadcrumbs, like Japanese Panko crumbs

Sea salt and freshly ground black pepper

About 600ml sunflower oil

Lemon wedges, to serve

Lay a chicken breast smooth side down on a sheet of baking parchment. Lay another piece of baking parchment on top and, using a meat mallet or rolling pin, bash the chicken fairly thinly to about 5mm in thickness. It should be thin enough to wrap easily around the butter but not so thin as to break up or become see-through. Repeat with the remaining three breasts.

Divide the garlic and parsley butter into four finger-length pieces. If you have to reshape the butter as it has become quite soft, refrigerate it until it has hardened into its new shape.

Lay a flattened chicken breast out with the length running away from you, season and then put a finger of butter near the end closest to you, running from left to right across the breast. Pick up the edge of the chicken closest to you and begin to roll it over the butter while at the same time flipping the left and right sides of the chicken inwards. Continue to roll the chicken away from you, making sure the edges remain tucked in as you go. You should have a perfect little chicken parcel when you reach the end. Repeat with the remaining chicken and butter.

Put the flour in a large shallow bowl, the eggs in another bowl and the dried breadcrumbs in another. Season each one with a little salt and pepper. You can also add some dried herbs like oregano, or thyme or chopped fresh herbs, if you like.

Carefully dip the chicken parcels in the flour first, making sure they are well covered and shaking off any excess (this will help the egg to stick), then dip them in the egg and finally in the breadcrumbs, making sure they are well covered. Repeat this process again, in the same order – flour, eggs and breadcrumbs. Place the coated chicken breasts in the fridge for 30 minutes or so until the coating is firm.

Preheat the oven to 180°C (350°F), Gas Mark 4. About 5 minutes before you are ready to cook the chicken, heat the oil in a wide sauté pan until a small cube of white bread dropped into the oil browns in 30–60 seconds. Remove the chicken breasts from the fridge and very carefully place two of them into the hot oil for about 30 seconds– 1 minute until crisp and golden brown.

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