Truly Scrumptious...Chicken Kiev!

Earlier this weekend I fancied trying out a new way of cooking and eating chicken! After a little looking around in our stuffed cookbook shelf, internet recipe sites and...uhm..yes, Pinterest..., I decided to try 'Chicken Kiev'. Here is how it turned out and the process by which it magically ended unto this plate in such fashion!!

curtsey photo:
Joy C.

Ingredients:

(Disclaimer: This is my adaption from different recipes for making 'Chicken Kiev') 

Main Ingredient:

2 kg Chicken thigh fillets 

(This should serve approximately up to 12 people with perhaps some left overs)

Note: In most 'Chicken Kiev' recipes, Chicken breasts are used instead. I prefer thigh fillet for their tenderness

The Filling:

2 Chopped shallots 

A handful of Fresh parsley

2 Silver beets or Spinach

2 Cloves of garlic, minced

200g butter

Salt to taste

Crumbing and Frying:

4-5 Eggs, lightly beaten (or as many as needed for crumbing)

1-3 cups of milk or water (as much as needed)

Plain flour (I used wholemeal plain flour)

Fine dry breadcrumbs (I used brown rice breadcrumbs)

Parmesan cheese (grated)

Salt and pepper to taste

Oil and butter for frying

curtsey photo:
Joy C.

Directions:

Filling:

1.  In a small bowl, combine and blend the butter with the shallots, parsley, and garlic – create sort of a paste; set aside. Remember to add salt and pepper to taste.

2.     Keep mixture cool in the fridge.

Crumbing Preparation:

3.     In a shallow bowl stir together egg and water/milk; set aside.

4.     Place flour in another shallow bowl; set aside.

5.     Mix breadcrumbs and grated Parmesan cheese and place in a third shallow bowl; set aside.

  

Chicken Preparation:

6.     Place chicken thigh fillets between 2 pieces of plastic wrap and using the flat side of a meat mallet pound chicken lightly into a rectangle or use your hands to flatten.

7.     Remove plastic wrap and then sprinkle with salt and pepper.

8.     Place one-fourth of the butter filling mixture/paste onto the chicken.

9.     Fold in sides; roll up. If really needed fasten openings with a toothpick.

10. Repeat with remaining chicken

Crumbing and Frying:

11. Coat chicken rolls with flour (season flour).

12. Dip in egg and milk mixture.

13. Coat with breadcrumbs and Parmesan cheese mixture.

14. Coat with flour again.

15. Dip in egg and milk mixture again.

16. Coat with additional breadcrumbs and cheese.

17. Make sure to coat ends well to seal in the butter.

18. Place coated chicken in rectangular baking dish, cover and chill for 1 to 24 hours. This is really important. It helps prevent the stuffing oozing out from chicken roll during frying.

19. In large frying pan, melt some butter over medium-high heat; add oil.

20. Add chilled chicken rolls. Cook about 5 minutes or until golden brown, turning to brown all sides.

21. Place rolls in baking dish. Bake, uncovered, until chicken is no longer pink.

22. Spoon any dripping over rolls.

23. Now you can serve with steamed vegetables, and any sauces you prefer...such as white or mushroom sauce.

So, this is how it all turned out as you see in the photos! I must say I enjoyed making it and...eating it, too, I must add!!!  

Note: This recipe was based on How to Make Chicken Kiev and Chicken Kiev.