Wednesday, August 10, 2011

Chicken Kiev

Chicken kiev served with brown rice & edamame
  • 4 skinless chicken breast
  • 50gm blanched spinach, chopped
  • 50gm grated cheddar cheese
  • 100gm fresh wholemeal breadcrumbs
  • 1 tsp paprika
  • 1/2 tsp salt
  • 50gm plain flour
  • 2 eggs, lightly beaten
  • Mix chopped spinach & cheddar cheese together.
  • Combine fresh breadcrumbs, paprika & salt evenly.
  • Season chicken breast lightly with salt & pepper. Using a sharp knife, slit a pocket of each chicken breast, stuff evenly cheese mixture into each pocket. Press down the edge to seal it.
  • Coat evenly with flour, follow by egg and then coat with a firm thick layer of fresh breadcrumbs. Chill for 30mins.
  • Heat some oil in pan, pan fry chicken breast for 3mins on each side till lightly brown.
  • Continue to cook in preheated oven at 180 deg cel for 25mins, flipping them half way through cooking time.

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