Mini chicken Kiev filled with chilli orange butter

Fairlady
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (9)

50.00 g butter — softened
5.00 ml orange — zest only
1.00 garlic — cloves, crushed
5.00 ml fresh chillies — deseeded, chopped
4.00 chicken breast fillets — skinned
60.00 ml flour — cake, seasoned with salt and pepper
2.00 eggs — beaten
125.00 g breadcrumbs — dried
oil — for shallow frying
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Method:

In a bowl, mix butter, orange zest, garlic and chilli. Slit each chicken breast lengthways and place one quarter of the flavoured butter in the pocket. Close. Dip in flour, then in egg and finally in breadcrumbs to coat thoroughly. Chill in fridge for 30 minutes. Heat oil in a non-stick frying pan and fry chicken for 15-20 minutes, turning once, until well-browned. Serve at once with green beans.
Serves 4.



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