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2 Murray’s Airline Chicken breasts 4 tbsp salted butter 2 garlic cloves, finely minced 2 tbsp parsley, finely chopped 1 tbsp tarragon, finely chopped 2 lemons 2 tbsp flour 2 eggs, beaten well 4 tbsp Badia Breadcrumbs with Complete Seasoning OR regular unseasoned breadcrumbs seasoned with Badia Complete Seasoning Vegetable Soybean Oil for frying
Create the herb butter by combing room temperature butter, garlic, parsley, tarragon, black pepper and salt with 1 tsp lemon juice. Form into two herb butter logs, wrap in plastic wrap and roll on a flat surface to create a smooth, uniform wrap. Chilled until solid.
Clean the chicken breasts with the juice of 1 lemon; rinse. Use a fillet or paring knife to cut open the chicken breasts and then butterfly them open without tearing. Place the butterflied chicken between 2 pieces of plastic film and tenderise until flat. Remove from plastic and season with the other half of the lemon, salt and pepper.
Remove the herb butter logs from the refrigerator. Place the whole piece of butter on top the flattened chicken and roll up from one end to the other, tucking in edges. Use toothpicks or beaten eggs to seal the edges before wrapping each breast in plastic wrap and rolling tightly. Place in freezer until ready for use or at least two hours.
Prepare a batter station using three bowls. Remove the chicken from the freezer and unwrap.
Follow the order below and properly bread each piece of rolled chicken.
Place breaded chicken onto a plate and place in refrigerator to defrost for one hour. 4. Put the seasoned flour, eggs and breadcrumbs into 3 shallow dishes and then roll the frozen kievs in each in turn, then again in the eggs and crumbs to double coat. Put in the fridge to defrost, which should take about an hour.
Heat vegetable oil in a deep fryer or large pan to bubbling. Use tongs and a metal spatula to carefully place the chicken breasts into the hot oil. Cook for 8-10 minutes, remove and drain.
Serve with fluffy white rice and vegetables.