Chicken Kiev

BAHAN - BAHAN :
4 potong dada ayam tanpa tulang
1 sdm air jeruk lemon
1/2 cup ( kurleb 8 sdm ) ricotta cheese
1 sdt lada
2 siung bawang putih
2 sdm parsley, cincang
1/4 sdt pala bubuk
2 sdm tepung terigu
cayenne pepper secukupnya
garam, secukupnya
2 cups (kurleb 300gr ) tepung roti putih
2 butir putih telur, kocok
plastik ( yg alus dan bisa melar itu loh )

CARA :

Campur ricotta cheese dengan bawang putih, pala, lada, garam dan setengah dari parsley cincang.Aduk rata, setelah itu bagi menjadi 4 porsi dan bentuk masing - masing melonjong (kira-kira sepanjang 5cm, lalu gulung dengan plastik. Sisihkan ke dalam lemari es supaya agak mengeras, sementara kita siapkan ayam nya.

Pipihkan dada ayam dengan cara dipukul-pukul dengan alat pemuluk daging, lalu lumuri dengan air lemon. Di wadah terpisah, campurkan tepung roti dengan sisa parsley cincang.

Keluarkan campuran ricotta cheese dari lemari es, letakkan masing-masing satu porsi campuran keju di atas (tengah) masing- masing dada ayam, lipat dada ayam (seperti melipat risol ) lalu tusuk dengan tusuk gigi agar tidak lepas. Celupkan dada ayam yang sudah diisi dengan campuran keju, kedalam putih telur lalu lumuri dengan tepung roti. Diamkan di dalam lemari es selama 30 menit. Setelah itu celupkan lagi ke dalam putih telur dan tepung roti.

Panaskan oven 400 F / 204 C. Letakkan dada ayam di atas pinggan tahan panas, panggang selama kurleb 25 menit, atau sampai tepung roti berwarna kecoklatan dan ayam matang.

It's chow time!!!


RECIPE IN ENGLISH.


INGREDIENT :

4 large chicken breasts, boned and skinned
1 tablespoon lemon juice
1/2 cup ricotta cheese
2 clove of garlic
1 teaspoon white pepper
2 tablespoons chopped parsley
1/4 teaspoon freshly grated nutmeg
2 tablespoons all purpose flour
pinch of cayenne pepper
salt, to taste
2 cups fresh white breadcrums ( i use panko breadcrumbs )
2 egg whites, lightly beaten
Plastic wrap

DIRECTIONS :

Mix the cheese with garlic, nutmeg, white pepper, salt half of the chopped parsley. Divide and shape the mixture into four (2 inch long ) rolls with the plactic wrap. chill the mixture rolls in the fridge while preparing the chicken breasts. ( I did this so that the mixture wouldn't melt during the stuffing process )

Beat the chicken gently until flattened and spinkle with lemon juice.

Mix breadcrumbs and the remaining parsley.

Take out the cheese mixture from the fridge and put one portion in the center of each chicken breast and fold the meat over, tucking in the edges to enclose the filling completely. secure the chicken with toothpicks.

Dip the chicken into the egg whites, then coat with the breadcrums mixture. Chill for 30 mins in the fridge, then dip into the egg white and breadcrumbs again.

Preheat the oven to 400 F

Place the chickens on a nonstick baking sheets ( or simply cover your baking sheet with foil . baked in the preheated oven for 25 mins or until the coating is golden brown and the chicken is cooked.

Have Fun Cooking and Enjoy The Meal!