Chicken Ala Kiev

Ingredients list for Chicken Ala Kiev

• 2 Boneless chicken breasts
• 1 cup butter
• 1 teaspoon Fresh thyme chopped
• 1 teaspoon Fresh oregano chopped
• 1 tablespoon Fresh parsley chopped
• 1 tablespoon Garlic chopped
• ½ cup Refined flour (maida)
• 2 Eggs
• to taste Salt
• to taste Crushed black peppercorns
• ½ cup Bread crumbs
• to deep fry Oil

Method

1. Take butter in a bowl, add parsley, thyme and oregano and 1 teaspoon garlic and mix well.
2. Slit the chicken breasts without cutting them through and open them out.
3. Put the herbed butter into a piping bag and snip off a little bit of its pointed end, Place the chicken breasts on the worktop and sprinkle a little salt and a little crushed peppercorns over them.
4. Pipe a generous amount of butter in the centre of the chicken breasts. Bring one side of each breast over the butter and tuck it in and roll so that the butter is completely enclosed.
5. Keep the rolls on a plate and put it in the refrigerator for 5 minutes.
6. Spread the refined flour and breadcrumbs on two separate plates. Break the eggs into a bowl and whisk.
7. Roll the chicken rolls in flour and dip in the egg ensuring that the chicken rolls are completely coated with egg. Now roll them in the breadcrumbs ensuring that they are completely coated with the breadcrumbs.
8. Dip the rolls in the egg again and roll in the breadcrumbs thus giving the rolls a double coating. Keep the rolls on a plate and place them in the refrigerator for ½ hour.
9. Heat sufficient oil in a deep pan. Gently slide in one roll at a time and deep fry till golden. Drain on absorbent paper.
10. Cut the rolls diagonally into two pieces each and serve hot.