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Dale W.
Jamie oliver's chicken kiev
chicken Kiev from Jamie Oliver.
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Ingredients
Directions
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Fry the bacon slices with a small dash of olive oil in a frying pan over medium heat until they are golden brown and crispy, and scoop them out of the pan.
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Peel the garlic cloves, chop them together with the parsley leaves and mix them with a pinch of cayenne pepper through the butter. Put in the fridge to get hard.
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Now fill the chicken breasts one at a time. To do this, pull the loose piece of fillet that is on the back.
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Make a deep notch with a sharp knife so that you get a bag.
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Pull the bag open with your fingers, cut the butter into four pieces, push a piece into the opening and crumble a slice of bacon.
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Fold the piece of filet back to make it a neat, sealed package. Repeat with the 3 other pieces of chicken.
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Heat the oven to 180 ºC / Gas oven level 4.
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Put the flour in a shallow dish and beat the eggs in another shallow dish.
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Put the bread crumbs with a pinch of salt and pepper in a third shallow dish.
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Roll the chicken packages first through the flour, then pass them through the egg and let them drain.
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Finally press them into the bread crumbs to give them a uniform jacket.
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Fry them for a few minutes on each side in a frying pan with the sunflower oil over medium to high heat, or until lightly golden brown.
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Put them on a baking sheet and put them in the oven for another 10 minutes until they are done.
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You can also leave baking in the pan and only bake them in the oven for 20 minutes, but then you should sprinkle them with a little oil. They do not turn golden brown, but the taste is not less.
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In the meantime, peel the potatoes, cut them into coarse pieces and boil them in a pan of salted water for 12 to 15 minutes or until tender.
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Cut the broccoli into pieces and cook with the potato for the last 8 minutes.
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Let the vegetables drain and exhale, put them back in the pan and mash them with a knob of butter and a pinch of pepper and salt to puree.
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Divide the puree over the plates and put a Kiev on top of each.
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Make the spinach leaves (or arugula) with a little oil and lemon juice, and sprinkle them loosely around the chicken as a garnish.
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Cut the lemons into wedges and serve with the chicken Kiev.
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Nutrition
878Calories
Sodium21% DV515mg
Fat43% DV28g
Protein106% DV53g
Carbs19% DV57g
Fiber36% DV9g
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