Name: Chicken Ala Kiev recipe by Moumita Malla at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: Boneless Chicken Breasts - 2; Vegetable oil for frying - 1/2cup; Eggs - 2; Flour - 1/2 cup; Cornflakes (grind to make a fine powder)or bread crumbs-1cup; Garlic - 2 tablespoons; Chilli flakes - 1 teaspoon; Salt to taste; Black pepper - 2 pinch; Fresh parsley leaves - 1/4 cup (chopped )

Ingredients Serving: 2

Boneless Chicken Breasts - 2
Vegetable oil for frying - 1/2cup
Eggs - 2
Flour - 1/2 cup
Cornflakes (grind to make a fine powder)or bread crumbs-1cup
Garlic - 2 tablespoons
Chilli flakes - 1 teaspoon
Salt to taste
Black pepper - 2 pinch
Fresh parsley leaves - 1/4 cup (chopped )

Instructions

Combine butter,chopped parsley, chIlli flakes and garlic in a bowl and mix well with fork.Then keep the bowl in refrigerator for 10 minutes.
Cut the each chicken breast in half,and then using a sharp knife, slit each half cut chicken breasts and open it.
Sprinkle some salt and pepper over the slited chicken breasts
Take out the butter from fridge,place 2 tablespoons of butter mixture in the centre of the chicken breasts and roll tightly to seal the edges.Repeat the process with the remaining chicken breasts .Cover the plate with aluminium foil or a plate and keep in the refrigerator for 20 to 30 minutes
Place oil in a non-stick frying pan to cover the base.Heat over medium heat.Add pinch of salt (when you deep fry something, add pinch of salt in oil,it absorb less oil)
Heat oil in a pan and deep fry the chicken pieces on low flame till golden brown and crisp.Drain on absorbent paper Cook the remaining chicken breasts in the same way.
Serve hot with steamed vegetables and mashed potatoes.

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