Chicken Kiev ( My Easy Version )
This is easy for me to make and just as nice but less time consuming
"Wanted a quick idea for supper and this fit the bill- first recipe I tried from BigOven! I accidently unthawed turkey tenderloin instead of chicken- but it worked just as well! I liked the idea of slicing the chicken breast-cooking time is lessened and the meat goes further. And this recipe seems very versatile-the chicken could be cooked with a variety of spices for different flavors-it seems extra could be cooked or just make some ahead to have cold on sandwiches and salads."- Karyn
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Chicken Kiev ( My Easy Version ) Preparation
To get four chicken breast from 2 and thinning them as well is to place the palm of your hand down on the thickest section at the top with fingers raised and using a sharp, wide and long bladed knife, look at where halfway is then start to cut through all the way to the bottom ( this is not as hard as it sounds, because if I can do it anyone can ). Mix the garlic and parsley into the margarine or butter, when well mixed, spread the mixture over each side of the chicken breasts and place each breast on top of each other then place them in the fridge until ready to crumb. Beat the egg and milk together in a bowl and place the breadcrumbs on a plate next to the bowl, have another plate alongside to place the crumbed chicken on. Dip one chicken piece at a time into bowl of mixed egg and milk, remove and place on crumbs and press into crumbs to coat , once coated turn over and press other side in to coat well then place on spare plate and continue. When all chicken pieces are coated, place in fridge until ready to cook. Place the oil into a fry pan and heat to medium, when oil is heated place in the crumbed chicken with a little space between each piece and cook about 6 minutes each side. ( Add more oil if needed and turn heat down if crumbs are burning ).
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