This is my easy Chicken Kiev - the girls loved it and commented that if I didn't put it on here we'd never have it again as I'd forget it - they're absolutely right!
Ingredients
3 good sized potatoes
Olive oil for baking
3 small chicken breasts cut into bite size portions
5 cloves of garlic - yes, really, 5, trust me!
1 beaten egg
Approx 50g Parmesan, grated as finely as you can
A dessert spoon of plain flour
Salt and Pepper
Method
Preheat the oven to 220 C. Peel the potatoes and cut them width ways into 1 cm slices. Boil these for 5 minutes in salted water then drain. Add salt and pepper to taste and coat the slices in olive oil. Next, put them in a shallow baking tray lined with foil (the washer-up will love you for this!) with just enough oil to stop them sticking, then bake in the oven on the top shelf for 40 minutes until nicely browned.
While the potatoes are cooking, prepare the chicken. You'll need 3 shallow dishes for this part, one for the garlic, one for the beaten egg and one for the cheese/flour mix. Crush the garlic into the first dish, beat the egg in the second then mix the grated Parmesan and flour in the third. Slice the chicken into 1cm strips removing the fat and tendons as you go then add the chicken to the garlic and mix thoroughly with your hands. Next, add the garlic coated chicken to the beaten egg to coat it, then transfer to the Parmesan/flour mix and make sure you coat it as well as possible.
15 minutes before the potatoes are done, heat a little oil in a ridged pan over a medium heat and add the chicken pieces. Lightly brown them on each side, about 3-4 minutes per piece, but go more by colour than time. Once they're browned, take them off the heat and add them to a second foil lined baking sheet and put them on the middle shelf of the oven.
While you're waiting for the potatoes and chicken to finish off, cook the veg - we had frozen peas. Finally plate them up and feel smug with a nice glass of wine! Start to finish took me 45 minutes.
No comments:
Post a Comment