Chicken Kiev and Golden Rice
Equipment
- 1 Lined baking tray
- 3 medium sized bowls
- 2 Scissors
- 1 Rolling Pin
- 2 chopping boards one for chicken / one for veg
- 1 Grater
- 1 whisk
- 1 Saucepan
- 1 knife
Ingredients
- 4 chicken breasts
- 200 g butter
- 2 garlic cloves crushed
- 1 bunch of fresh parsley
- 200 g panko bread crumbs or crushed crackers
- 2 120g packs of boil in the bag rice
- 50 g frozen petit pois peas
- 50 g sweetcorn
- 1 carrot peeled and diced
- 1 chicken stock pot
- 1 tsp Curry powder
Instructions
- Preheat the oven to 180°c fan, gas mark 4
- Line your baking tray
- Set up your breading station by adding a bowl of each , egg and breadcrumbs
- grate the garlic and chop the parsley then add them to the butter in a bowl
- Give a good mix and leave to one side
- we are going to flatten each chicken breast with a rolling pin and with your scissors cut it in half, so you have 2 slices of chicken per breast
- Add a tablespoon of garlic butter into the top of one half of the chicken and add the other half on top like a sandwich. Pressing together
- Carefully dip the Garlic filled chicken breast in the flour then egg and then crumbs, and repeat
- Make sure the whole chicken breast is covered with crumbs, and mound it into an oval shape with your hands, do the same with all 4 chicken breasts
- Bake in the oven on your lined, greased baking tray for 30 minutes
- Clean off your workstation and Peel your carrot
- Peel it into strips with your peeler and then cut it into slices with clean scissors or slice it with a sharp knife using the claw method
- Add the carrot peas and corn to a saucepan with the rice and Boil for 10 mins
- When rice and veg are cooked drain and add it back into the pot place it on a low heat
- Add a drizzle of oil the stock pot and curry powder and give a good mix
- Serve your Kiev with your golden rice on the side, cut it open and watch that butter ooze out. Well done Guys
Video
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