How to Prepare Delicious Pan Seared Chicken Kiev

Pan Seared Chicken Kiev ~ Happy Cooking - at this moment is being sought after by many user around us, one of them is Our. They already are get used to use internet on HP to get information to be used example. Therefore We give Information related Pan Seared Chicken Kiev is can our make it inspiration.

we able create Pan Seared Chicken Kiev to take advantage of 12 ingredient 9 step. the following the steps for cook it.

The composition for cooking Pan Seared Chicken Kiev

1. Please prepare Chicken Breasts.
2. capable need to provide too 1 tsp Salt.
3. You need 1 tsp Black Pepper.
4. capable need to provide too 1 tsp Parsley Flakes.
5. Please buddy prepare 1 tsp Oregano.
6. Also add 2 Garlic Cloves.
7. You need to prepare 1/2 cup Butter.
8. Also add Mozzarella Cheese (optional).
9. Buddy also needs Oil.
10. capable need to provide 2 Cups Flour.
11. You need 2 eggs.
12. capable need to provide too Plain/ Italian Bread Crumbs.

The Step by step how to cook Pan Seared Chicken Kiev

1. Wash chicken breasts and pat dry with a kitchen towel.
2. Bring butter to room temperature and mix with salt, oregano, garlic, parsley and black pepper. Keep in fridge to cool a little.
3. Wrap loosely the chicken breast in a cling film to tenderize using a small pestel/ hammer till evenly flat and a larger surface area is reached.
4. Unwrap cling film. Spread your butter mixture on the top side of the breast, grate your mozzarella cheese over/ cut into slices and place..
5. Using the cling film as a guide roll your chicken, use cling film to hold chicken together and let sit for a few minutes to give a firm shape.
6. Put flour in a plate and season with salt and black pepper. Whisk eggs separately.
7. Remove chicken from cling film coat with flour, coat with egg and then coat with bread crumbs.
8. Heat up a little cooking oil with butter then sear your chicken while turning till golden brown.
9. P.S. Ideally the chicken should be baked in an oven to avoid over frying the breadcrumbs, searing/ baking time will vary depending on the thickness of the roll. Also this is not an accurate measurement of spices but an estimate.

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