Let this flavourful Chicken Kiev melt in your mouth with each bite!
|4||Maple Leaf® Prime® Naturally Boneless Skinless Chicken Breasts|
|Salt and pepper|
|1 tbsp||(15 mL) Chopped fresh tarragon|
|1 tbsp||(15 mL) Chopped fresh parsley|
|4||Large garlic cloves, minced|
|.5 cup||(125 mL) Cold butter, diced|
|1 tbsp||(15 mL) Water|
|1 cup||(250 mL) Panko breadcrumbs|
PLACE chicken breasts, one at a time, between two pieces of plastic wrap. Using a meat mallet or a heavy pan bottom, pound to 3 mm thickness. Transfer each chicken breast onto a new piece of plastic wrap. Sprinkle salt and pepper and ¼ of the herbs and garlic on each, then top with ¼ of the butter. Using the plastic wrap to help, fold in the ends of each chicken breast and roll tightly into a log, completely enclosing the filling. Repeat with the remaining breasts. Cover and place chicken in the refrigerator for 2 hours or overnight.
HEAT ½” (1 cm) vegetable oil in a large skillet over medium-high heat. Beat eggs with water in a shallow bowl. Place breadcrumbs in a separate shallow bowl. Dip chicken rolls in egg, then panko crumbs. Fry for 4-5 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C). Drain on paper towel before serving.
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