Filter
Reset
Sort ByRelevance
Dale W.
Jamie oliver's chicken kiev
chicken Kiev from Jamie Oliver.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
Now fill the chicken breasts one at a time. To do this, pull the loose piece of fillet that is on the back.
-
Make a deep notch with a sharp knife so that you get a bag.
-
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.
-
Fold the piece of filet back to make it a neat, sealed package. Repeat with the 3 other pieces of chicken.
-
Heat the oven to 180 ºC / Gas oven level 4.
-
Put the flour in a shallow dish and beat the eggs in another shallow dish.
-
Put the bread crumbs with a pinch of salt and pepper in a third shallow dish.
-
Roll the chicken packages first through the flour, then pass them through the egg and let them drain.
-
Finally press them into the bread crumbs to give them a uniform jacket.
-
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.
-
Put them on a baking sheet and put them in the oven for another 10 minutes until they are done.
-
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.
-
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.
-
Cut the broccoli into pieces and cook with the potato for the last 8 minutes.
-
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.
-
Divide the puree over the plates and put a Kiev on top of each.
-
Make the spinach leaves (or arugula) with a little oil and lemon juice, and sprinkle them loosely around the chicken as a garnish.
-
Cut the lemons into wedges and serve with the chicken Kiev.
-
20 minMain dishgarlic, fresh parsley, medium sized egg, White bread, half-to-half-chopped, traditional olive oil, potato slices, Greek yoghurt, cucumber, vinegar,Greek meatballs with yoghurt sauce
-
55 minMain dishtrout, bacon cubes, half-to-half-chopped, Oyster sauce, light soy sauce, oil, dry sherry, forest outing, ginger root,trout with pork
-
55 minMain dishrainbow root mix, sticking potato, Red onion, pesto alla Genovese, traditional olive oil, chicken filet cheese, dried rosemary, smoked bacon,roasted carrot and potato with chicken fillets
-
40 minMain dishRed peppers, sesame seeds, dried chili peppers, tomatoes, banana, allspice, cinnamon, onion, oil, smoked bacon cubes, chicken breast, zucchini, chicken broth tablet, salt and pepper,Mexican chicken fillet in a spicy sauce
Nutrition
878Calories
Sodium21% DV515mg
Fat43% DV28g
Protein106% DV53g
Carbs19% DV57g
Fiber36% DV9g
Loved it