Description
Chicken Kiev stuffed with buttery, herby couscous, making the chicken extra succulent.
Ingredients
- ⅓ cups Chicken Stock
- ¼ cups Couscous
- 6 sprigs Parsley
- 4 whole Chicken Breasts, Trimmed
- 80 grams Butter
- 1 cup Flour
- 2 whole Eggs
- ¼ cups Milk
- 1 cup Breadcrumbs
- 3 Tablespoons Olive Oil
- Salt And Pepper, to taste
Preparation
Preheat oven to 210ºC (410ºF).
Put chicken stock in a pot on high heat. As soon as the stock comes to a boil, turn heat off. Transfer stock to a bowl with couscous and parsley. Mix together then cover with cling film and set aside for about 10 minutes until couscous has absorbed all of the stock.
Use a sharp knife to carefully cut a pocket (a fairly deep incision) in the fattest part of the chicken breasts. (If you are confused about this step, then watch the video in the post.) Fill the pocket with a good wodge of butter, then some of the couscous.
In a shallow bowl or plate, season flour with salt and pepper. In another bowl or plate, whisk eggs, milk, salt and pepper. In a third bowl or plate, season breadcrumbs with salt and pepper.
Coat the chicken in the flour and dust off the excess (being very careful that the filling doesn’t fall out of the chicken). Transfer to beaten eggs, then transfer to breadcrumbs. Make sure that the chicken is well coated with all 3 components.
Preheat a large, preferably nonstick frying pan on high heat. Add olive oil, then add chicken breasts. Fry for 2–3 minutes on each side, making sure you get some nice colour on both sides of the chicken. Transfer chicken to a baking tray lined with baking paper. Then bake in the oven for 15 minutes.
Serve chicken Kiev with a simple dressed salad on the side and enjoy.
