Chicken Kiev’s need little introduction and it’s a delightful Friday night treat.
These very large chicken breasts were filled with a traditional garlic and parsley butter then covered in paprika and plain flour mix before dipping in egg and finally covered in a crust of cayenne pepper, Parmesan cheese and breadcrumbs.
Fried in oil until golden then transferred to an oven proof dish and baked for ca 20 mins.
Served here with fries, greens and a truffle cheese sauce.
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