Name: Chicken a la kiev recipe by Sanchari Jayanta at BetterButter
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 2
Ingredients: 1 Boneless chicken breast; 7 – 8 tablespoon of White oil for Deep Frying; 8 – 10 tablespoon of Butter; 1 tablespoon of fresh and chopped Parsley; 2 sprigs of fresh Thyme (sprig is a stem with leaves or flowers in it); 3 sprigs of fresh Oregano; 2 sprigs of Celery; 2 sprigs of Cilantro; 1 tablespoon of chopped Garlic; 2 tablespoon of crushed Black Pepper; 5 – 6 tablespoon of Breadcrumbs; 3 – 4 tablespoon of refined Flour; 2 Eggs; Salt to taste

ABOUT Chicken a la kiev RECIPE

Chicken A La Kiev is a very famous East European Dish. The Origin of this dish is unknown, but it was mentioned in the Russian cookery textbook ’ The Practical Fundamentals of the Cookery Art’ by Pelageya Alexandrova-Ignatieva, published in 1899. It is a popular dish prepared with boneless chicken breast and stuffed with Garlic Butter and Herbs, then coated with egg and breadcrumbs and finally fried or baked. Today, it is a very famous dish and can be taken during Lunch or Dinner as the main dish along with some Bread and White Wine.

Ingredients Serving: 2

1 Boneless chicken breast
7 – 8 tablespoon of White oil for Deep Frying
8 – 10 tablespoon of Butter
1 tablespoon of fresh and chopped Parsley
2 sprigs of fresh Thyme (sprig is a stem with leaves or flowers in it)
3 sprigs of fresh Oregano
2 sprigs of Celery
2 sprigs of Cilantro
1 tablespoon of chopped Garlic
2 tablespoon of crushed Black Pepper
5 – 6 tablespoon of Breadcrumbs
3 – 4 tablespoon of refined Flour
2 Eggs
Salt to taste

Instructions

First, we need to make Herb Butter for the filling. To do this, take a bowl. Add the Butter in it and bring it to the room temperature so the Butter started to soften.
Chop the Thyme; Oregano; Celery and Cilantro sprigs in small pieces and add with the Butter. Add the chopped Garlic in it as well. Mix all the ingredients very well.
Now, take a piping bag, and put all of the Herb-Butter in it and make a knot at the top using your hand.
Take a Chicken Breast, and slit it from one side. But do not cut it through; just slit it open to make a pocket. Now spread it over a chopping board/ large plate with both side open.
Now sprinkle some salt in it and crushed Black Pepper over the open Chicken Breast.
Take the piping bag, and with gentle pressure, put the Herb-Butter at the center of the Chicken breast. Pour it generously to make a fine Chicken A La Kiev.
Now cover the Chicken Breast tightly by rolling one side over the Butter Mix and then tuck the other side over it, by just rolling over it tightly to block the edges.
Take a plate and put the Chicken in the refrigerator for 5 – 10 minutes, else the butter may start to melt inside.
Take a plate and put the Chicken in the refrigerator for 5 – 10 minutes, else the butter may start to melt inside.
Take a plate and put the Chicken in the refrigerator for 5 – 10 minutes, else the butter may start to melt inside.
Now take out the chicken, dust with Flour. Then dip it in the egg. Ensure that the egg has been coated all over the Chicken completely. Then coat with Breadcrumbs very well.
Repeat the same process again. That is again, take the coated chicken, dip it in the egg and then coat with Breadcrumb once again. We did double coating to ensure the butter from the inside must not come during deep frying.
After the double coating, keep the Chicken in the refrigerator for another 30 minutes to 45 minutes.
After 30 – 45 minutes, take a deep pan, and heat oil in medium flame. When the oil is really hot, take one pieces of Chicken and slowly slide it. Fry till golden and crisp.
Serve it hot immediately so that when you will cut Chicken A La Kiev from the middle, the melted butter from inside will start to come out.
Have it with Bread and some wine ...

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