2eggs cracked in a bowlwhisked with 1/4 cup of milk , then seasoned with salt and pepper
1cupof flour seasoned with salt and pepper
3tablespoonsof olive oil
- Pre-heat an oven to 210 degrees Celsius.
- Put the chicken stock a pot on high heat. As soon as the stock comes to a boil turn the heat off. Transfer the stock to a bowl with your couscous and parsley. Mix together then cover with cling film and set aside for about 10 minutes until the 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 with this step, then watch the video in the post.
- Fill that pocket that you cut in the chicken with a good wodge of butter, then some of your couscous.
- Prepare your flour, beaten egg and milk mixture and breadcrumbs in/on separate bowls and/or pates.
- Coat the chicken in the flour, dust off the excess (being very careful that the filling doesn't fall out of the chicken), then transfer to your beaten eggs, then transfer to your breadcrumbs. Making sure that the chicken is well coated in all 3 components.
- Pre-heat a large, preferably non-stick frying pan on high heat. Add your olive oil, then add your chicken breasts. Fry for 2-3 minutes on each side, making sure you get some nice colour on both sides of the chicken.
- Transfer the chicken to a baking tray lined with baking paper. Then cook in the oven for 15 minutes.
- Serve your chicken Kiev with a simple dressed salad on the side and enjoy.
Be careful when cutting your incision in the chicken for the filling to go in. Take your time and keep an eye on what you're doing.
Couscous filled Chicken Kiev
Amount Per Serving
Calories 417Calories from Fat 265
% Daily Value*
Saturated Fat 11.7g73%
* Percent Daily Values are based on a 2000 calorie diet.