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CHICKEN KIEV

 





INGREDIENTS 

CHICKEN BREAST

120 GM

BUTTER

20 GM

PARSLEY

10 GM

MUSHROOM

20 GM

THYME

3 GM

BLACK PEPPER

5 GM

REFINED FLOUR

100 GM

PANKO BREAD CRUMS

30 GM

EGG

2 NOS

SALT

TO TASTE

DIJON MUSTARD

5 GM

OIL

500 ML


METHOD

Mix the butter parsley, thyme, mushroom, salt and pepper in a bowl stuffed all ingredients in chicken breast, chicken breast a piece of plastic wrap or parchment paper and roll into a 1-inch-thick log. Wrap and freeze until firm, at least 4 hours, after chicken breast between put the flour in a shallow dish. Whisk the eggs and mustard in another shallow dish. Put the panko in a third dish. Unwrap the chicken rolls and generously season with salt and pepper. One at a time, dredge the chicken rolls in the flour, then dip in the egg mixture and roll in the panko to coat. Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken rolls in 2 batches, turning, until golden, 6 to 8 minutes. Transfer to the prepared rack and bake until cooked through, about 10 minutes.  

457 calories Carbs ‎: ‎27 g Fat ‎: ‎28.7 g Protein ‎: ‎23.3 g

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