Wednesday, April 2, 2008

Chicken Kiev Crunch

Chicken Kiev Crunch

Garlic, lots of it.

Chicken Kiev Crunch is a variation on an old favorite. A combination of garlic and butter inside the chicken makes the meat moist and flavorful, and the crushed Cornflakes on the outside make a crispy coating. I often use crushed Cornflakes as an alternative to breadcrumbs on chicken and fish. This recipe serves two.


2 chicken breasts
1 ½ cups Cornflakes
1 egg, lightly beaten
3 tablespoons butter
6 garlic cloves, finely chopped
½ tablespoon vegetable oil


1. Pre-heat oven to 350°F.
2. Line a baking sheet with foil and brush with oil.
3. Put Cornflakes into large storage or freezer bag and crush with a rolling pin.
4. Make a slit in the top of each chicken breast.
5. Dip each chicken breast in beaten egg, roll chicken in the Cornflakes until coated, and place on baking sheet.
6. Cut butter into ½ tablespoon slices, and press garlic into butter. Put 3 pieces of garlic coated butter in each chicken breast. Top with more Cornflakes to seal the slit.
7. Bake for 30-40 minutes.
I served this with saute potatoes and sweet corn.


Mick said...

Hmmmm, I adore this dish, a great combination of flavours.
I've read that garlic is good for the blood so I recommend we have this at least once a month, for medicinal purposes of course.

Wendy/tye said...

Looks yummy!
Looks like we share similar ideas about cooking and eating. hehe
THanks for commenting on my blog. :)