Garlic Chicken Kiev Spaghetti Recipe 465

Steps:

• Mix spread, chives and garlic powder; shape into 3x2-inch rectangle. Cover and freeze about 30 minutes or until firm.
• Heat oven to 425°F. Spray square pan, 9x9x2 inches, with cooking spray. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.
• Cut chives mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast half. Fold long sides of chicken over chives mixture; fold up ends and secure with toothpick.
• Mix cereal, parsley and paprika. Dip chicken into buttermilk, then coat lightly and evenly with cereal mixture. Place chicken, seam sides down, in pan.
• Bake uncovered about 35 minutes or until chicken is no longer pink in center.

Steps:

• 1.Using a meat pounder, pound the chicken breasts flat. 2.In a large bowl, mix together lemon rind, juice, garlic, butter, parsley and salt and pepper. 3.Divide mixture evenly between the chicken breasts and carefully roll up the mixture in the flattened chicken and place seal down on a parchment paper lined baking tray. 4.Freeze for 15 minutes or until butter inside has hardened. 5.Coat the chicken in the flour, dip in the beaten egg and coat in the breadcrumbs. 6.Transfer back to freezer for 20 minutes. 7.Preheat oven to 375F. 8.Bake the chicken for 30-40 minutes or until the outside is golden and crisp. 9.In the meanwhile, bring large pot of a water to a boil and add pasta. 10.Once pasta is tender, drain water and set aside. 11.Heat a large frying pan to medium -high and add olive oil and diced garlic until garlic is golden. 12.Toss in cooked pasta and toss with garlic and oil. 13.Add oregano and toss, adding a bit more olive oil so the pasta is coated. 14.To serve, remove chicken from oven, place on top of spaghetti, and garnish with salt, ground pepper, and red chilli flakes.

Steps:

• Mix butter, chives and garlic powder (or minced garlic); shape into 3x2" rectangle. Cover and freeze about 30 minutes or until firm.
• Heat oven to 425°F Spray 9x9x2" square baking pan with cooking spray.
• Flatten each chicken breast half to 1/4" thickness between plastic wrap or waxed paper.
• Cut chives mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast half. Fold long sides of chicken over chives mixture; fold up ends and secure with toothpick.
• Mix cereal, parsley and paprika. (I also like to add white pepper to this mixture)
• Dip chicken into buttermilk, then coat lightly and evenly with cereal mixture. Place chicken, seam sides down, in prepared pan.
• Bake, uncovered, about 35 minutes or until chicken is no longer pink in center.
• Be careful when you cut into the chicken as the butter may squirt unceremoniously over yourself or other guests.

Steps:

• Cook spaghetti according to package directions. Meanwhile, place tomatoes in a small bowl; add boiling water. Cover and let stand for 5 minutes. Drain and chop tomatoes; set aside. In a large resealable plastic bag, combine flour and garlic salt. Add chicken, a few pieces at a time, and shake to coat., In a large skillet, saute chicken in 2 tablespoons oil until no longer pink. Remove and keep warm. In the same skillet, saute mushrooms and garlic in remaining oil until tender. Add the broth, wine or additional broth, parsley, basil, salt, pepper and pepper flakes. Stir in the reserved tomatoes and chicken; heat through., Drain spaghetti. Add chicken mixture and cheese; toss to coat.

Steps:

• Slice a deep pocket in each chicken breast. To do this, insert a deep knife into the thickest end of the breast. Keep pushing down along the breast, about halfway into the fillet, being careful not to cut all the way through. Push your finger down into the hole to open it, then stuff with 25g wild garlic butter, making sure that it goes all the way into the pocket. Repeat the process with the remaining chicken breasts.
• Line up three shallow bowls and put the flour in the first, the beaten eggs in the second and the breadcrumbs in the third. Dredge each chicken breast in the flour, then coat in the eggs and lastly the breadcrumbs. Dip each one in the eggs for a second time, then coat again in the breadcrumbs. Transfer to a plate and repeat with the remaining stuffed chicken breasts. Cover the plate and chill for at least 1 hr.
• When you are ready to eat, heat oven to 180C/160C fan/gas 4. Fill a pan 2cm deep with oil and set over a medium-high heat. Once hot, fry the kievs for 2-3 mins each side until golden brown, then transfer to a baking tray. Pop in the oven for 15 mins or until cooked through. Serve with salad leaves and a lemon wedge to squeeze over.
• Slice a deep pocket in each chicken breast. To do this, insert a deep knife into the thickest end of the breast. Keep pushing down along the breast, about halfway into the fillet, being careful not to cut all the way through. Push your finger down into the hole to open it, then stuff with 25g wild garlic butter, making sure that it goes all the way into the pocket. Repeat the process with the remaining chicken breasts.
• Line up three shallow bowls and put the flour in the first, the beaten eggs in the second and the breadcrumbs in the third. Dredge each chicken breast in the flour, then coat in the eggs and lastly the breadcrumbs. Dip each one in the eggs for a second time, then coat again in the breadcrumbs. Transfer to a plate and repeat with the remaining stuffed chicken breasts. Cover the plate and chill for at least 1 hr.
• When you are ready to eat, heat oven to 180C/160C fan/gas 4. Fill a pan 2cm deep with oil and set over a medium-high heat. Once hot, fry the kievs for 2-3 mins each side until golden brown, then transfer to a baking tray. Pop in the oven for 15 mins or until cooked through. Serve with salad leaves and a lemon wedge to squeeze over.

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large resealable plastic bag, combine flour and garlic salt. Add the chicken, a few pieces at a time, and shake to coat., In a large skillet, saute chicken in 1/4 cup oil until no longer pink. Remove and keep warm. Add mushrooms and garlic to the pan; saute until tender. Stir in the wine or broth, tomatoes, parsley, basil, salt, pepper, pepper flakes and reserved chicken; heat through., Drain spaghetti. Add the chicken mixture, cheese and remaining oil; toss to coat.

Steps:

• Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into eight even pieces.
• Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
• Mix the breadcrumbs and parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now - see tips, below.
• To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden - you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
• Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into eight even pieces.
• Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
• Mix the breadcrumbs and parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now - see tips, below.
• To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden - you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.