Like anything in life, things are simple if you know how. This recipe for chicken Kiev is really easy and so rewarding when you get it right.
The evening that I published my recipe for white chocolate cake, James called Dave to ask for assistance. It was a coincidence that Carli had a flat tyre and James was not sure what to do. I feel that knowing how to change a wheel is an important life skill, together with a few others. Tammy (Agrigirl) wrote a blog post about this, years ago. I can recall she taught her boys to cook a meal. It has been 5 years since I showed James a curry recipe and hopefully, watching Dave change Carli’s wheel taught him something new. For those of you who don’t know what to do, I hope you will find this useful. It is important that you keep your spare tyre inflated to the correct pressure at all times.
If you get a puncture be sure to park your car on as flat a surface as possible. Place the jack underneath the car – there should be little notches to show you where. Then lift the jack until it fits snugly into the groove. When it is firmly in place, loosen the wheel nuts, without removing them. Then jack the car up so that the wheel is well off the ground. Completely loosen and remove the nuts and then take the wheel off the hub. I find that the best way to get the spare on is to balance it on my feet and use my legs to lift it into place. Place the nuts back onto the hub and finger tighten. Then use the wheel spanner to secure them. Lower the jack, and tighten the nuts. It is fairly simple if you know how.
Click on the links for conversions and notes.
- 125 g flour
- Salt and freshly ground black pepper to season
- 1 egg
- 30 g stale bread
- 15 g Parmesan cheese grated
- 5 mls olive oil
- Finely grated zest of 1 lemon
- 2 chicken breast fillets
- 2 slices garlic parsley butter *
- Preheat the oven to 200° Celsius
- Place the flour into a bowl, season generously and set aside
- Crack the egg into a bowl, whisk to slacken and set aside
- Place the bread into a blender, and blitz until fine
- Tip into a bowl and add the Parmesan, oil and lemon zest
- Mix to combine and set aside
- Slice into the chicken fillets to create a pocket
- Place a slice of the butter into each one, and press the flesh together to seal
- Using one hand, place the fillet into the flour and lightly coat
- Now use your other hand and dip the fillet into the egg, making sure the pocket is sealed
- Use your dry hand to dip the fillet into the crumbs, and give it a generous coating
- Place the fillet onto a lined baking tray and repeat with the other one
- Once both are dredged, place into the oven and bake for 30 minutes
- Remove from the oven and serve straight away
I am in Johannesburg and will have limited access to the internet while I am gone. Please forgive me if I don’t reply to comments straight away. I will be back at work on the 3rd of June.