5 Comments to 'Chicken Kiev with Mustard'
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My obsession with mustard continues. As does it seems my obsession with breaded meat, especially for Friday night dinners. The two together obviously equal chicken kiev with a mustard-butter instead of the usual garlic. We were going to call this Chicken Dijon (since the chicken is stuffed with Dijon mustard) but that already exists and I couldn’t think of anything else. Not that it matters, what matters is that it was a good combination and the butter did a very good job of staying inside the chicken and not leaking all over the frying pan which is always good.
No lengthy recipe required, just stuff the chicken with the mustardy butter (I used about 2 tablespoons of mustard to about 3 tablespoons of butter along with some salt and pepper and some chopped parsley), roll the chicken in some seasoned flour, then beaten egg and finally some breadcrumbs. Add some olive oil to your frying pan, heat and then brown the chicken on both sides.
Transfer to the oven and cook for about 20 minutes or until the chicken is cooked. Serve with some kind of potato and vegetable – we ended up eating the salad I had prepared as a starter hence the rather lonely looking chicken up there.