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Food
talk
The historic city of Kiev in Ukraine alas has been in the news for all the wrong reasons in past few months. The country has tottered precariously on the verge of an abyss as an undeclared civil war rages. There was a time when its name was synonymous with the mouth- watering chicken delicacy that bears its name. According to legend, this recipe was created in the Merchant’s Club there sometime in the 1920s and became an immediate hit with émigré East Europeans in exile in France and elsewhere. It evoked with the “riches” encased in a crisp encrusting casing powerful nostalgia of the glittering Imperial Age lost forever. We must thank our stars that in these health-conscious days the recipe hasn’t become extinct. Not long ago we treated ourselves to a done-to-perfection Chicken a la Kieve at the Embassy in the Capital. Imagine our thrill when a friend passed over to us an almost idiot proof recipe to prepare this very special delicacy at home. We have great pleasure in sharing it with our dear readers. You may improvise with the filling — make it cheesy, enrich it with sliced creamy mushrooms or lighten it with chopped broccoli. Enjoy! Chicken a la Kiev Ingredients
Chopped fresh herbs 1/4 cup (coriander, parsley, cilantro) Chicken breasts boneless 4 Salt and pepper to taste For the ‘casing’: Flour ¾ cup Eggs (beaten) 2 Cornflakes (crumbled) 1 cup Method Blend the butter and herbs together. Place equal portion of the mixture into each chicken breast and roll. Secure with a toothpick so the butter does not ooze out when baking. Season with salt and pepper to taste. Freeze so the butter is not gooey when breading. Put the beaten eggs, flour, the eggs, and cornflakes in separate bowls. Roll the chicken in the flour, then in the eggs, and finally in the cornflakes. Refrigerate for an hour. This is to ensure that butter doesn’t melt and ooze out prematurely. Place a thick-bottomed skillet and heat oil in it fry the rolled chicken on medium heat till golden brown. To check if cooked properly cut one stuffed, crumbed/encased breast. There should be no pink tinge. Serve with boiled or sautéed seasonable vegetables.
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Salted butter 2/3 cup
