Chicken Kiev

Instructions

• • Start by mixing the butter with garlic, parsley, lemon juice, and lemon zest in a food processor until it is very smooth, then season with salt and pepper.
  • Put the butter mixture on wax paper, shape it into a rectangular log, cover well, and refrigerate while preparing the chicken.
  • Open each chicken breast from the thick side through the middle until you reach the other end. Keep it attached, don't cut all the way through.
  • Put each chicken breast between 2 parchment papers or plastic and pound it with a heavy skillet or a rolling pin till it's evenly flat, about ½ cm thick.
  • Season the chicken with salt and pepper.
  • Cut about 50g of the mixed butter and put in the middle of the flattened chicken breast. Add about 50g of the Kraft Cheddar Cheese Block over the butter.
  • Close the sides of the chicken over the cheese and butter filling, then roll it to resemble a log.
  • Wrap the rolled chicken tightly with cling film to help shape it and store it in the fridge for 15 minutes.
  • After 15 minutes, bread the chicken rolls with flour, then eggs, and finally with breadcrumbs.
  • Refrigerate while heating the oil.
  • When the oil is hot enough or reaches 175°C, fry the chicken kiev for about 7-8 minutes until it's gold from all sides and the chicken is cooked through.
  • Drain the chicken from any excess oil, then serve with your favorite sides.
• Serve and Enjoy!