Recipes CARIBBEAN JERK CHICKEN KIEV
CARIBBEAN JERK CHICKEN KIEV
That dinner party go-to for the 70s, chicken Kiev, is making a comeback. Stuffed with herby garlic butter, crumbed and cooked to crispy golden perfection, what’s not to love? You could keep things classical or do what we did – give it a cheeky modern Caribbean Jerk twist.
- WHAT YOU WILL NEED -
- FOR THE FLAVOURED BUTTER:
- FOR THE CHICKEN BREASTS:
- 50g unsalted butter, at room temperature
- 6 large free range chicken breasts without skin
- 1 plump clove garlic, finely minced
- ½ cup plain flour mixed with 1 tsp Cape Herb & Spice CARIBBEAN JERK
- 1 Tbsp finely chopped parsley
- 1 extra large egg, whisked
- 1 Tbsp finely chopped coriander
- 1 packet panko crumbs
- zest of one lime, finely grated
- vegetable oil for shallow frying
- 1 Tbsp Cape Herb & Spice CARIBBEAN JERK
- METHOD -
Combine all the flavoured butter ingredients together. Spoon the butter onto wax paper and shape it into a log. Place butter in the freezer to set.
Make a thin slit lengthwise along the top of each breast, taking care not to cut all the way through. Cut slices of the hard flavoured butter and place them in the slit you made. Use toothpicks to close the slit.
Dip each chicken breast first into the flour and shake of any excess. Then dip the breasts in the egg and then roll them in panko crumbs so the breasts are completely covered.
Heat 2cm vegetable oil in a non-stick pan.
Fry the breasts until golden.
NB: Ensure you fry the side with the cut first. As the butter will still be frozen inside, there is no chance of it leaking out during this initial cooking.
Place the golden breasts, cut side up, on a baking sheet lined with baking parchment. Bake in a pre-heated 180˚C oven for 25-30 minutes.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
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