Crispy Chicken Kiev Recipe
Herb marinated and fried chicken breast, served with aligot potatoes
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Ingredients
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Chicken Kiev
Aligot Potatoes
Method
Preparing the Chicken Kiev
- 1
Marinate the Chicken
In a bowl, mix the softened butter, parsley, dill, garlic, lemon juice, salt, and pepper. Place the chicken breasts between plastic wrap and pound them to an even thickness. Spread the butter mixture onto each chicken breast, roll them tightly, and secure with toothpicks or kitchen twine.
- 2
Coat the Chicken
Set up a breading station with flour, beaten eggs, and breadcrumbs. Dredge each chicken roll in flour, dip into the egg, and coat with breadcrumbs.
- 3
Fry the Chicken
Heat vegetable oil in a frying pan over medium-high heat. Fry each chicken roll until golden brown and cooked through, about 5-7 minutes on each side. Remove and drain on paper towels.
Making the Aligot Potatoes
- 4
Cook the Potatoes
Boil the chopped potatoes in salted water until tender, about 15-20 minutes. Drain well.
- 5
Mash the Potatoes
In a large bowl, mash the potatoes until smooth. Stir in the butter, heavy cream, and minced garlic until fully combined.
- 6
Add the Cheese
Gradually add the grated Gruyère cheese, stirring until the mixture becomes creamy and stretchy. Season with salt and pepper to taste.