By Pippa Duval – Nice work
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Preheat the oven to 200C/400F/Gas 6.
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slice a piece out of the centre of the chicken breast to make a pocket using a sharp knife. Place the garlic, lemon juice, salt and freshly ground black pepper, tarragon and butter into a bowl and mix well. Stuff this mixture into the pocket in the chicken breasts.
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Dredge the chicken breasts in the flour, then dip into the beaten egg, then the breadcrumbs to coat completely, shaking off any excess.
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Heat the oil in an ovenproof frying pan and fry the chicken breasts on all sides until lightly browned. Transfer to the oven and bake for 18-20 minutes, or until golden-brown and completely cooked through.
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For the rice, place all the rice ingredients into a bowl and mix well. Pack the rice mixture into four cups or ramekins.
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To serve, turn the rice out onto serving plates with the chicken Kiev alongside.
Chicken Kiev
Ingredients 4 Portions
4 x 175g/6oz chicken breasts
3 garlic cloves, finely chopped
1 lemon, juice only
salt and freshly ground black pepper
1 tbsp. chopped fresh tarragon
230g/8oz butter, slightly softened
2 tbsp. plain flour
1 free-range egg, beaten
10-12 tbsp. fresh breadcrumbs
olive oil
Method
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