Chicken kiev with cherry sauce

Name: Chicken kiev with cherry sauce
Cuisine: American
Ingredients: 4 skinless, boneless chicken breasts with mini fillets attached; 100 gm plain flour; 3 egg beaten; 200 gm dry breadcrumbs; as needed Oil for frying; as needed Lemon wedges and watercress for serving; as needed butter; 1 garlic clove, crushed; As needed Small handful parsley leaves finely chopped; 2 springs tarragon leaves finely chopped; 50 gm butter; to taste Squeezed lemon juice

Anshul dureja @cookdureja1927

Haryana

Beware while frying i.e it should not get excess fried

Anshul dureja @cookdureja1927

Haryana

Beware while frying i.e it should not get excess fried

Saved

Ingredients

4skinless, boneless chicken breasts with mini fillets attached
100 gmplain flour
3egg beaten
200 gmdry breadcrumbs
as neededOil for frying
as neededLemon wedges and watercress for serving
as needed butter
1garlic clove, crushed
As neededSmall handful parsley leaves finely chopped
2 springstarragon leaves finely chopped
50 gmbutter
to tasteSqueezed lemon juice

Saved

Steps

1

To make the butter tip all the ingredients into a bowl and season generously with pepper and little salt.
2

Beat untill completely combined then tip into a cling film and roll into a log. Refrigerate until hard. This can also be frozen 1month advance for future use
3

One breast at a time, lay them smooth-side down and remove the mini fillet, make an incison down the middle of the fillet way into it to make a packet(beware not to cut through all the way)
4

Lay a peice of cling film over tye breast and using a meat mallet or rolling pin flatten it out slightly. On the another part of board bat out the mini fillet slightly
5

Divide the butter into four and squash into flattish discs.stuff each of the pockets that you made with the disc of butter. Cover each with mini fillet and fold the sidea of breast over it and set aside
6

Tip the flour, eggs and breadcrumbs into separate shallow containers. Now completely coat each breasts in flour then egg, then breadcrumbs then dip back into egg and gain in breadcrumbs and set aside
7

The chicken can be prepared the day before and left in the fridge or frozen for 1month
8

To cook heat a layer of oil in a large frying pan and once it's hot, turn the heat down to medium and fry the kievs for 2-3minutes on each side until golden brown. Now tranfer these fried kieves to a kitchen paper to absorb excess oil
9

Serce immediately by Garnish of lemon wedges, watercress and side by on plate make the presentation with cherry sauce or compote as shown in picture above