Recipe by billikers
Chicken breast rolled around garlic butter . . . yum!
Top Review by blancpage
I adopted Jesslems as one of my PAC babies for Spring PAC 2008. I believe I've had chicken kiev from the frozen food aisle, and it was really good then. I have never made a recipe like this before and I think the directions were very well-written, especially for a novice cook like me. I halved this recipe and only had 2 med-small boneless, skinless chicken breasts. I used Smart Balance 50/50 butter for this, lemon zest I'd previously frozen, bottled lemon juice, fresh parsley, and Silk Plain soy Milk and Eggbeaters for the whole egg, and 1/4 tsp jarred minced garlic. While the chicken was chilling after its first dip in the flour/egg/breadcrumbs, I also put the egg dip back into the fridge so I didn't waste any. I had a bit of a fiasco that occurred while prepping this in that I thought the chicken I'd taken out to thaw the night before had gone bad (I'd left it on the counter too long) so I had to thaw out another pair of breasts. This ended in dinner being really late (nearly 8pm). I used 1/2 inch of oil in a med saucepan and cooked one breast at a time. Unfortunately the first one on med to med-high heat got very well done on the outside on the first 4 mins of one side, so I watched it better on the other side, but then the chicken was not done, even though I did flatten it as directed. I turned the heat down to med/med-low and the second breast browned up really nicely as long as I kept turning it every 3 mins. Again, the second breast wasn't done on the inside yet. I wrapped them up in aluminum foil and baked in the oven for 15 mins. Some of the yummy butter leaked out from having to cut into the breasts. We skipped the lemon wedges this time. After eating, my bf asked "I want another one, oh no you didn't make another one did you!?" He was sad I'd only made two, even though when I warned him the breasts were not large he thought that'd be okay. So, overall after the problems I had, we both loved this. I thought the flavor was great, the chicken was moist, and the coating was good and mostly crispy (where the butter hadn't leaked out). The flavored butter was very good. Very glad I tried this! Thanks for posting this Jesslems. :)
- 4 ounces butter, softened
- 1 garlic clove, crushed
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons lemon juice
- 2 teaspoons lemon rind, grated
- 6 small chicken breasts
- 1⁄2 cup plain flour
- 4 cups dry breadcrumbs
- 2 eggs, beaten
- 3 tablespoons milk
- oil, for frying
- lemon wedge, to serve
Directions See How It's Made
- Mix together the butter, garlic, parsley, lemon juice and rind. Spoon onto a sheet of foil and shape into a rectangle about 2x3 inches. Roll up the foil and chill until firm.
- Place each piece of chicken between 2 sheets of plastic wrap and use a meat mallet or rolling pin to gently flatten to about 1/4 inch thickness.
- Cut the chilled butter into 6 pieces. Place a piece in the center of each chicken slice, fold in the edges and roll up to completely enclose. Fasten with toothpicks and chill until firm.
- Place the flour and breadcrumbs on separate plates or greaseproof paper. Toss the chicken in the flour, dip in the combined egg and milk, then coat with the breadcrumbs. Chill on a paper-lined tray in the fridge for 1 hour, then toss in the egg and breadcrumbs again. Half fill a heavy-based frying pan with oil and cook the chicken, in batches, for 5 minutes on each side, or until golden and cooked through. Drain on paper towels, remove the toothpicks and serve with the lemon wedges.
- Note: Prep time listed does not include 2 hours of refrigeration time.