Chicken a la Kiev

The first time I had the taste of this dish was at a small cafe in Bangalore called Sweet Chariot Cafe more than a decade back. I was completely taken in by the taste. And then in 2018, the football world cup was held in Russia and I was fortunate enough to experience the games there.

While researching on the food and culture I came across Chicken a la Kiev again and decided that I will definitely taste this one dish at the place where it's considered a local delicacy. I am glad I found this dish, and I know you will not be disappointed either.

Ingredients:

2 boneless, skinless chicken breasts 

50 gms butter, softened

2 heaped tablespoons parsley, finely chopped, I had dried

3 cloves fried garlic

1 egg beaten

Breadcrumbs 

Method:

Mix the parsley and garlic with the butter.  Divide into 2 and shape into 2 balls and freeze till it is hard. 

Trim the chicken breasts and remove fat. Cut it like a butterfly and then using a mallet or rolling pin pound it to same thickness.

Cut along the side of the chicken breasts through to the other side to open up the chicken breast like a book. 

Cut the ball of the herbed butter in two and then place in the middle of each breast and bring the ends of the chicken to the middle to cover and completely enclose the butter.  Seal properly so that the butter does not leak when frying.

Wrap the chicken now tightly in a foil and refrigerate for a couple of hours or even overnight. 

At this stage if you want to deep fry then go right ahead, but I prefer to bake it at 180 degrees with the foil on for 30 minutes. This ensures that I can shallow fry with less oil. But deep frying gives a crunchier taste.

Heat enough oil in a wok.

Remove the chicken from the foil, (if you have baked let it cool for about 15 minutes).

Dip chicken in the beaten egg and finally in the bread crumbs. Make sure that you have coated the chicken properly else butter will ooze out.

Fry till they are golden brown and crisp on the outside. If deep frying don’t bring the oil to smoking hot as the outside will burn quickly and the meat will not be cooked. 

Accompaniment suggestion: Mashed potatoes and steamed vegetables.