Chicken Kiev

Having bought many pre-made Chicken Kiev's for dinner, I decided to try it myself. The rolling can be tricky; but with perseverance and practice, these kiev's are fresher, yummier and are fun to make.

Ingredients

2 chicken breasts
100g butter, softened
4-6 slices wholemeal bread
5 tablespoons chopped parsley
2 tablespoons grated percorino
3 eggs, beaten
½ cup plain flour

Method

Add 2 tablespoons of chopped parsley to softened butter and mix well. Place butter mixture in plastic wrapping and shape into a cylinder. Place in freezer for 10 mins.
Cut chicken breast in half lengthwise. Flatten each piece using meat cleaver.
Cut bread up into chunks and add to food processor. Add parsley and process until bread is crumbed.
Empty breadcrumbs onto a plate and add percorino. Mix well.
Remove butter mixture from freezer. Cut 3 slices and place in middle of chicken breast. Roll the chicken breast, folding up the sides.
Place flour on a separate plate. Flour each kiev.
Dip into egg. Finally, add to breadcrumb mix and cover well. Repeat. Secure the kiev with toothpicks.
Refrigerate. Oven bake kievs at 180° for 35-45 mins or until juices run clear.