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CHICKEN KIEV (SUPREME DE VOLAILLE KIEV)
4 Chicken supremes(Breast)
1 Clove Garlic
100 gm Butter
150 White breadcrumbs
150 gm Flour
Watercress 1 bunch
Allumette potatoes 4 portions
1. Flatten the chicken breasts lightly. Mix together the butter, salt, pepper, lemon juice, crushed garlic and chopped parsley.
2. Shape the butter into fingers to fit the chicken breasts.
3. Place the butter into the chicken breasts and roll up into an envelope tucking in the ends then pass each supreme through flour, egg wash and breadcrumbs ensuring there is a good seal. Refrigerate for at least one hour.
4. Deep fry the chicken breasts for 1 min either side until golden brown, place in oven for 20 mins then drain and serve garnished with watercress and allumette potatoes.