Chicken Kiev (Easy Version)

1. 1

   To get four chicken breast pieces from two breasts and thin them at the same time: using the palm of your hand with your fingers raised press down on the thickest part of the breast, then cut lengthwise halfway splitting the entire breast in half.

2. 2

   Mix the garlic and parsley into the butter, when well mixed, spread the mixture over each side of the chicken breasts and place each breast on top of each other then place them in the fridge until ready to crumb.

3. 3

   Beat the egg and milk together in a bowl and place the breadcrumbs on a plate next to the bowl, have another plate alongside to place the crumbed chicken on.

4. 4

   Dip one chicken piece at a time into bowl of mixed egg and milk, remove and place on crumbs and press into crumbs to coat, once coated turn over and press other side in to coat well then place on spare plate and continue.

5. 5

   When all chicken pieces are coated, place in fridge until ready to cook.

6. 6

   Heat the oil in a skillet over medium, when oil is hot place in the crumbed chicken with a little space between each piece and cook about 6 minutes each side.

7. 7

   ( Add more oil if needed and turn heat down if crumbs are burning ).

* Per serving · 4 servings · Values may vary.

No additional tips available.