The name “poultry” comes from the French word “poule” that is actually derived from the Latin word “pullus”, meaning small animal.

Poultry is one of the most commonly consumed types of protein not for one but many good reasons; It is lean meat, available in plenty, and has a very neutral flavour that goes very well with any palate. Poultry is the second most widely eaten type of meat after pork, accounting for over 30% of the total world meat production and sixteen billion birds are annually raised for consumption.

Poultry Recipe of the Day -  Chicken Kiev

Chicken Kiev is made from pounded chicken breast, either rolled or stuffed with garlic herbed butter, breaded and fried or baked.

This popular entree is considered to be of Ukrainian origin, as its name Kiev, which comes from Kiev, the capital of Ukraine.

However, the Russian food historian William Pokhlebkin claimed that Chicken Kiev came to be in the St. Petersburg Merchants' Club during the early 20th century and was then known as Novo-Mikhailovsky cutlet. The dish subsequently got renamed as Chicken Kiev (котлета по-киевски, kotleta po-kiyevski, meaning 'cutlet Kiev-style') in a Soviet restaurant.

This Dish

The crispy breaded chicken stuffed with herbed butter smoothly melts when fried and helps make the chicken tender.

Recipe Card (to serve 4 pax)

Ingredients Quantity
Chicken breasts (skinless) 4 x 150 g
Salt & black pepper as required
Plain flour as required
Egg 2 pieces
Breadcrumbs 150 g
Sunflower oil for frying
For the Herb Butter
Salted butter (room temperature) 4 tsp
Garlic (finely chopped) 4 cloves
Sage (finely chopped) 1 sprig
Cayenne pepper a pinch
To Serve
Lemon (wedges) As required

 

Method of Preparation: 

  1. For the herb butter: mix the garlic, parsley and sage into the softened butter with the cayenne pepper. Divide the butter into 4 knobs and keep in the fridge to firm up.
  2. On a yellow chopping board, season the pieces of chicken with salt &
  3. Holding the blade of the knife flat over the board, slice the side of the chicken breast to create a long pocket. (do not slice all the way through) Open the pocket up with your fingers, and push a piece of butter into the
  4. Fold and seal back the chicken, completely covering the butter and making a nice neat Repeat with the 3 remaining breasts.
  5. Coat the pieces of chicken in flour, lightly covering both sides. Gently shake off any excess. Dip the floured chicken in the egg and let the extra drip off, then dip in the bread crumbs and make sure it's well breaded. (for the best result, dip the breaded chicken in egg and bread crumbs again for double coating).
  6. In a shallow pan on medium heat, shallow fry the pieces of chicken for 3-4 minutes on both sides until golden brown. Always fry the presentation side first and then turn over.
  7. Remove from the frying pan and finish in a preheated oven at 180˚C for 10 minutes, so that with the carry overheat the inside of the chicken will cook
  8. Serve with a wedge of