Chicken Kiev
This is going a bit retro but when I was a kid this dish seemed to be everywhere. It requires a bit of preparation and you’ve got to pack it well to avoid the garlic butter escaping but if you pass that stage then this dish can achieve greatness. This is great comfort food and works nicely with potato wedges and garden peas. Proper old school fare,
Servings: people
Ingredients
- 300 grams Chicken breasts (£1.05)
- 50 grams Butter (£0.17)
- 30 grams Parmesan cheese (£0.60)
- 125 grams Breadcrumbs (£0.31)
- 10 grams Tarragon 2 teaspoons (£0.40)
- .5 whole Lemon juice off (£0.15)
- .5 grams Black pepper teaspoon (£0.02)
- .5 grams Salt teaspoon (£0.00)
- 1 whole Egg (£0.12)
| Recipe Cost: |
| Serving Cost: |
Prep Time: 15 minutes
Cook Time: 35 minutes
- Skin the chicken breasts if required then open them out by butterflying them.
- Mix the minced garlic together with the butter, tarragon, parmesan and lemon juice then refrigerate.
- Once the garlic butter has hardened roll it into 2 sausage shapes and place in the middle of each breast.
- Fold the butterflied breast over and secure with cocktail sticks if necessary.
- Mix the breadcrumbs, parmesan, salt & pepper together in a bowl. In a separate bowl, add the beaten egg.
- Dip the folded/stuffed chicken breast into the egg, immersing all over and then into the breadcrumbs, coating all over. Repeat the process.
- Cook in an oven for 35 minutes at 200 degrees until golden. Allow to stand for 5 minutes before serving.
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