Easy Chicken Kiev

Though some people think this dish originated in Russia, it was actually created by a French chef who worked for an empress of Russia in the 1700s. The recipe was originally given the name "chicken supreme" but New York restaurants changed it to chicken Kiev in the early 1900s to appeal to Russian immigrants.

Easy Chicken Kiev

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    4 skinless, boneless chicken breasts 1 tablespoon chopped parsley
    2 garlic cloves, crushed 1 ounce plain flour
    Grated rind of 1 lemon 1 egg, lightly beaten
    4 ounces butter 4 ounces fresh white bread crumbs


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    • 1

      Preheat the oven to 375 degrees F.

    • 2

      Beat the chicken breasts flat with a rolling pin.

    • 3

      Mix together the garlic, lemon rind, butter and parsley to form a paste. Season to taste, then spread the mixture evenly over each chicken breast. Carefully roll up and secure the chicken with string or plastic food wrap and freeze for 15 minutes or until the butter is firm.

    • 4

      Coat the chicken in flour, dip it in the beaten egg and coat in bread crumbs, pressing firmly to make sure that each piece is well coated. Return to the freezer for a further 15 minutes.

    • 5

      Bake the chicken in a preheated oven for 30 to 40 minutes or until the outside is golden and crisp and the chicken is cooked through. Garnish with lemon and parsley and serve immediately with steamed green vegetables.

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