Chicken Kiev - Kyckling Kiev

CHICKEN KIEV

Kyckling Kiev

4 flattened chicken breast fillets

salt, black pepper

2 teaspoons Dijon mustard

Herb butter:

3½ oz room-tempered butter

1 tablespoon finely chopped chives

2 tablespoons finely chopped parsley

1 grated or crushed garlic clove

1 teaspoon fresh lemon juice

Coating:

0.8 cup flour

0.8 cup dried breadcrumbs

1 oz butter

0.2 cup oil for frying

salt, black pepper

For serving:

1 lb 5 oz "floury" potatoes, 

King Edward type

7 oz sugarsnaps

lemon wedges

Preheat oven to 302F.

Herb butter:

Mix the butter with chives, parsley, garlic and lemon juice. Shape to 4 thin sausages and put in the fridge.

Put each chicken fillet into a large plastic bag and flatten them out if not already done. Sprinkle on both sides with salt and pepper. Spread one side of each fillet with mustard. Spread the herb butter on the mustard and roll up. The chicken should "embrace" the butter. Secure with toothpicks if necessary.

Coating:

Put flour, beaten egg and breadcrumbs on 3 plates. Dip the chicken rolls first in flour, then in beaten egg and last breadcrumbs. Make sure the coating really covers the chicken, otherwise the butter may come out while frying. Put in the fridge for 1 to 2 hours.

Brown the chicken over medium heat on all sides in butter and oil and flavor with salt and pepper. Put in the oven to cook through.

Serving:

Peel the potatoes and boil for 18 to 20 minutes. Rice it in a bowl. Boil sugarsnaps for a couple of minutes, they should still be crunchy. Serve with riced potatoes, sugarsnaps and lemon wedges.

Enjoy!

Bella