How to Cook Chicken Kiev With Cucumber Salad
Serves: 4
Preparation time: 45 mins
Cooking time: 30 mins
Ingredients needed to make Chicken Kiev With Cucumber Salad:
For the kiev:
- 4 chicken breasts, skinned
- 2 spring onions, finely chopped
- 3 garlic cloves, crushed
- 3 tbsp all purpose flour
- 2 eggs, beaten
- 1 ¾ oz Cheddar cheese
- 3 tbsp golden bread crumbs
- 5 oz butter, softened
- Handful of fresh parsley, finely chopped
- Salt and black pepper to taste
- Vegetable oil, for deep frying
For the salad:
- 2 spring onions, chopped
- 2 cucumbers peeled and cored
- 2 eggs, hard boiled, peeled and sliced
- 1 tbsp mayonnaise
- 1 ¾ oz sour cream
- Salt and freshly ground black pepper to taste
- Large pinch of paprika
Cooking instructions for Chicken Kiev With Cucumber Salad:
- To make the kievs, slice out a pocket in every chicken breast, open and sandwich it between two cling films.
- Beat it gently with a rolling pin or meat mallet and set aside; process rest of the chicken breasts in a similar fashion.
- Toss the spring onions, garlic and grated cheese together and stir in a dollop of butter until it coats rest of the ingredients nicely.
- Split the above mixture into four equal parts and roll each of them into a sausage-shaped cylinder; set aside.
- Spread the breadcrumbs and flour in two separate plates and keep the beaten egg ready in a separate bowl.
- To make the salad, peel out thin ribbons out of the cucumbers and toss them well with the spring onions.
- Add the mayo and sour cream, along with a dash of paprika and seasonings.
- Stir them well together to mix thoroughly and season with salt and black pepper to taste.
- Arrange the hard boiled egg slices on top and set aside.
- Spread the chicken breast flat across a working surface and rub the seasonings all over it.
- Place one sausage shaped filling at the centre of the chicken pocket and roll the meat around the filling tightly.
- Dip the roll into the flour and flip it over a number of times to coat well.
- Transfer it to the bowl of beaten eggs before rolling it in the breadcrumbs; make rest of the kievs in a similar manner.
- Pour oil in a deep fryer and heat it until it sizzles.
- Dip the chicken kievs into the hot oil and deep fry for about 15 minutes or until it turns crispy golden brown and the chicken is properly cooked.
- Drain them off with a slotted spoon and pat with a paper towel to soak away extra grease.
- Serve them alongside the salad.
Image credit: Wikimedia Commons
