Send Flowers to Russia, Ukraine and Worldwide with Cyber-Florist.com Fiance.com: Beautiful Russian brides
Home  |  About  |  Forum  |  User Blogs  |  Login  |  Register

	Create New Topic   My Posts   My forum buddies   Invite friends   Private messages Russian brides > Main Forum > kiev Author Post lyndos Member send PM   block PM add to buddies Send: 12/10/2008 10:30:03 AM   can anyone give me the recipe for chicken kiev? Rag'n'Bull Member send PM   block PM add to buddies Send: 12/10/2008 2:53:30 PM   Yes, You make your way to Tesco, you take a basket, you put one foot in front of the other to the 'Ready Meals' section, you pick said chicken kiev, you put it in your basket, you make your way to the checkout and you pay for said product. You then return home, read the cooking guidelines, and hey presto. P.S. And don't forget your Clubcard. Kirkland Member send PM   block PM add to buddies Send: 12/10/2008 2:58:37 PM   You're joking....right? chrisc4 Member send PM   block PM add to buddies Send: 12/10/2008 5:02:08 PM   he is but its true !!! Dunromin Member send PM   block PM add to buddies Send: 12/10/2008 5:12:04 PM   Go online, buy the plane ticket, arrive in Kiev and open your eyes, you see plenty of “Chickens”, some edible and some not. Just take care that you don’t become the “Roasted Chicken”. Rag'n'Bull Member send PM   block PM add to buddies Send: 12/10/2008 5:12:21 PM   It just came to me :) Chicken kiev Serves 4 Serve alongside some slow-roasted tomatoes topped with any leftover breadcrumbs mixed with Gruyère. 100g butter, softened 2-4 fat cloves garlic, crushed or finely chopped 3 tbsp chopped fresh parsley 1 tsp grated lemon zest 1 tbsp lemon juice 4 free-range skinless, boneless chicken breasts, about 150g each 3-4 tbsp plain flour 1 tsp paprika 1 large free-range egg, beaten 100g natural-coloured dried breadcrumbs Olive or sunflower oil, for frying Sea salt and freshly ground black pepper 1 To make the filling, mix the butter with the garlic, parsley, lemon zest, lemon juice, half a teaspoon of salt and pepper to taste. Chill until lightly firm but not solid. 2 For the chicken breasts, check first to see if they have a separate under-fillet, which chefs call a supreme. If so, don’t detach it. 3 Using a small, very sharp knife, make a slit in the flesh of each breast fillet from top to bottom, creating a pocket at a slight slant. Divide the butter into four and roll to roughly the same size as the slits. 4 Push the butter into the slits and press the flesh together. If you have fillets with supremes, then simply fold these over the slits to cover them. 5 Mix the flour, paprika and some seasoning together in a shallow bowl. Tip the beaten egg into another shallow bowl and the breadcrumbs into a third. Toss the stuffed chicken breasts first into the flour to coat, shaking off any excess, then slide them one at a time into the egg and turn until covered. Finally, dip each into the breadcrumbs, again shaking off any excess. Lay the breasts, slit sides down, on a plate and chill for about an hour to help firm the crumb coating. 6 When ready to cook, heat the oven to 190C/Gas 5. Pour the oil into a medium frying pan to a depth of about 1cm and heat until you can feel a good heat rising. Toss in a small cube of bread to check the temperature - it should start to sizzle and brown. (If you have a thermometer, it should read 180C.) Lower the chicken breasts carefully into the pan and spoon hot oil over the top of each to seal the crumbs. You only need to set the coating in the hot oil, which should take no more than 2 minutes. 7 Remove the chicken breasts from the oil and place in a shallow roasting pan. Bake, uncovered, in the oven for about 10 to 12 minutes, or until the breasts feel firm when pressed with the back of a fork. Remove and drain on paper towel. Your Reply: Your name:   New Registration Password:   Forgot password?   refresh Code:   Russian brides > Main Forum > kiev
	Pages: 1