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Name: Chicken Kiev
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: Salt and pepper; Lemon wedges and parsley, to garnish; rind of 1/2 a lemon grated; 175 g Butter softened; 1 ts Lemon juice; 1 ts Fresh parsley chopped; Vegetable oil for deep; 6 lg Chicken breast fillets; 25 g Seasoned flour; 1 Clove garlic skinned; rice Easy cook; 1 Egg beaten; 125 g Fresh breadcrumbs

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INGREDIENTS

Salt and pepper
Lemon ; wedges and parsley, to garnish
rind of 1/2 a lemon ; grated
175 g Butter ; softened
1 ts Lemon juice
1 ts Fresh parsley ; chopped
Vegetable oil ; for deep
6 lg Chicken breast fillets
25 g Seasoned flour
1 Clove garlic ; skinned
rice ; Easy cook
1 Egg ; beaten
125 g Fresh breadcrumbs

Servings

INSTRUCTIONS

Combine the butter with the lemon rind, juice, salt and pepper, parsley and garlic. Beat well together, form into a roll and chill well. Place the chicken breasts on a flat surface and pound them to an even thickness with a meat mallet or rolling pin. Cut the butter into six pieces and place one piece on the centre of each chicken breast. Roll up, folding the ends in to enclose the butter completely. Secure the rolls with wooden cocktail sticks, then coat each one with seasoned flour. Dip the rolls in the beaten egg, then coat them with breadcrumbs, patting the crumbs firmly on the chicken. Place the rolls on a baking sheet, cover lightly with non stick or greaseproof paper and refrigerate for 2 hours or until required, to allow the coating to dry. In a deep fryer, heat the oil to 160C/325F. Put two chicken rolls in a frying basket and lower into the oil. Fry for 15 minutes. The chicken is cooked when it is browned and firm when pressed with a fork. Do not pierce. Remove from the fryer, drain on absorbent kitchen paper and keep warm while cooking the remaining chicken. Remove the cocktail sticks before serving. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

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Chicken Kiev

Salt and pepper
 Lemon wedges and parsley, to garnish
 rind of 1/2 a lemon grated
175 g Butter softened
1 ts Lemon juice
1 ts Fresh parsley chopped
 Vegetable oil for deep
6 lg Chicken breast fillets
25 g Seasoned flour
1 Clove garlic skinned
 rice Easy cook
1 Egg beaten
125 g Fresh breadcrumbs

Combine the butter with the lemon rind, juice, salt and pepper,  parsley and garlic. Beat well together, form into a roll and chill  well.    Place the chicken breasts on a flat surface and pound them to an even  thickness with a meat mallet or rolling pin. Cut the butter into six  pieces and place one piece on the centre of each chicken breast. Roll  up, folding the ends in to enclose the butter completely. Secure the  rolls with wooden cocktail sticks, then coat each one with seasoned  flour. Dip the rolls in the beaten egg, then coat them with  breadcrumbs, patting the crumbs firmly on the chicken.    Place the rolls on a baking sheet, cover lightly with non stick or  greaseproof paper and refrigerate for 2 hours or until required, to  allow the coating to dry. In a deep fryer, heat the oil to 160C/325F.  Put two chicken rolls in a frying basket and lower into the oil. Fry  for 15 minutes.    The chicken is cooked when it is browned and firm when pressed with a  fork. Do not pierce. Remove from the fryer, drain on absorbent  kitchen paper and keep warm while cooking the remaining chicken.    Remove the cocktail sticks before serving.    DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights  reserved. Carlton Food Network http://www.cfn.co.uk/

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Nutrition

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Serving Size: 1 Serving (258g)
Recipe Makes: 6

Calories: 624
Calories from Fat: 378 (61%)

Amt Per Serving		% DV

	Total Fat 42g	56 %
	Saturated Fat 20.2g	101 %
	Monounsaturated Fat 13.4g
	Polyunsanturated Fat 5g
Cholesterol 209.3mg		64 %
Sodium 471.3mg		16 %
Potassium 511.6mg		13 %
Total Carbohydrate 19.8g		6 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 17.5g
Protein 41.6g		59 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 624

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