Chicken Kiev

Buttery, rich goodness.

2   Chicken Breasts
3 cloves   garlic
0.5 cup 125 ml   butter
  ground pepper
0.25 cup 65 ml   olive oil
1 cup 250 ml   bread crumbs/flour/or mixture
2   eggs
splash   white wine
1. Prep the stuffing of the chicken by roughly chopping the parsley and garlic and mixing it with the butter. Season with salt and pepper. Roll into a log and refrigerate for about 20 min, or until firm.

2. Cut a slit in the side of the chicken breast to make a pocket. Once butter is firm cut into sections and place each section within the chicken breast pocket.

3. Set up two bowls, one with the bread crumbs/flour and one with the eggs. It's not absolutely necessary to use the eggs the breading will stick to the chicken without or with a little water. Dip the chicken into eggs then roll in bread crumbs until covered.

4. Heat large skillet with oil to about medium temp. Add chicken breasts and keep temp. at medium. Cook for about 7-8 minutes per side. Once done, juices will run clear when chicken is pierced. If chicken is getting too brown and is not yet done, turn down heat and cover skillet. It will not be as crunchy, but will still be tasty. While cooking splash wine for flavour.

5. The chicken can rest for a few minutes to give the garlic butter inside a chance to calm down and come together and then burst into flavour. Absolutely scrumptious served with some simple potatoes, asparagus and green beans. Actually, is scrumptious with absolutely anything.

Delicious easy to make chicken that looks as though it required strenuous effot.