SERVES
4
INGREDIENTS
Chicken
4 medium chicken
breast fillets
25g plain flour, seasoned
2 medium eggs, beaten
100g dried breadcrumbs
1 tbsp oil
Vegetable oil spray
Garlic butter
100g butter, softened
1 tbsp freshly
chopped parsley
2 large cloves garlic, crushed
Salt and black pepper
METHOD
1.
Place all of the garlic butter ingredients into a bowl and mix
well to combine. Mould into a sausage shape, wrap in cling
film then freeze for about an hour until firm.
2.
To prepare the chicken, use a sharp knife and create a deep
incision in each fillet at the fattest part of the breast to create
a pocket for the butter.
3.
Place the flour, egg and breadcrumbs into three shallow
bowls. Drizzle a tbsp of oil over the breadcrumbs and mix well
with your hands, rubbing the oil into the crumbs.
4.
To prepare the Kievs, divide the garlic butter into four equal
portions and push into each pocket. Dust the chicken in the
flour, dip into the egg, then press into the breadcrumbs. The
Kievs should be fully coated in the crumb.
5.
When ready to cook, spray
the Kievs with oil then place
on two air flow racks lined
with parchment paper and
insert on the top and middle
shelves of the air fryer. Set the
air fryer temperature to 180°C
and cook for 25-30 minutes,
rotating the trays halfway
through cooking for even
browning. Ensure that the
chicken is piping hot.
15 MINS*
30 MINS
Tip
Try serving with some
sauté potatoes and
tender stem broccoli
CHICKEN KIEV
*plus 1 hour for freezing
20
Содержание T17038
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