Chicken Kiev


4 Large Chicken Breasts fillets, skinned
1 Tbsp Lemon Juice
1/2 Cup Ricotta Cheese
1 Garlic Clove, minced
2 Tbsp Chopped Fresh Parsley
1/4 Tsp Freshly Grated Nutmeg
2 Tbsp Plain (All Purpose) Flour
Pinch of Cayenne Pepper
1/4 Tsp Salt
2 Cups Fresh White Breadcrumbs
2 Egg Whites, Lightly Beaten

Step 1:

Place the chicken breasts between two sheets of clear film (plastic wrap) and gently beat with a rolling pin until flattened. Sprinkle with the lemon juice.

Step 2:

Mix the ricotta cheese with the garlic, 1 Tbsp of the chopped parsley and the nutmeg. Shape into four 2 inch long rolls.

Step 3:

Put one portion of the cheese and herb mixture in the center of each chicken breast and fold the meat over, tucking in the edges to enclose the filling completely.

Step 4:

Secure the chicken with a toothpick pushed through the center of each. Mix together the flour, cayenne pepper and salt, and use to dust the chicken.

Step 5:

Mix together the breadcrumbs and remaining parsley. Dip the chicken into the egg, then coat with the breadcrumbs. Preheat the oven to 400F. Chill for 30 minutes, then dip into the egg and breadcrumbs for a second time.

Step 6:

Put the chicken on a non-stick baking sheet. Bake in the preheated oven for 25 minutes, or until the coating is golden brown and the chicken completely cooked. Remove the toothpicks and serve.


Kelly Atkins said...

It looks delicious. This is definitely one I will try on my family.

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