SWISS MUESLI RECIPE RECIPES

Steps:

• Combine butter, garlic, rind, parsley and chives in a small bowl; beat with a wooden spoon until combined. Spoon mixture onto a piece of plastic wrap, shape into a 20cm log; wrap tightly, freeze until firm.
• Cut chicken fillets in half horizontally almost all the way through. Open out fillets, place between sheets of plastic wrap and gently pound with a meat mallet until 1cm thick.
• Cut butter log into 4 pieces; place a piece of butter at one end of a fillet. Roll once, fold in sides, roll up. Toss chicken roll in flour; dip in egg, then roll in crumbs. Repeat to make a total of 4 rolls. Refrigerate for 30 minutes.
• Heat oil in a medium saucepan to 160°C (or until a cube of bread turns golden in 30 seconds). Deep-fry chicken, in two batches, for 10 minutes or until golden and cooked through. Drain well on paper towel.
• Serve chicken kiev with steamed asparagus, mashed potato and lemon wedges.

Steps:

• Combine butter, garlic, rind, parsley and chives in a small bowl; beat with a wooden spoon until combined. Spoon mixture onto a piece of plastic wrap, shape into a 20cm log; wrap tightly, freeze until firm.
• Cut chicken fillets in half horizontally almost all the way through. Open out fillets, place between sheets of plastic wrap and gently pound with a meat mallet until 1cm thick.
• Cut butter log into 4 pieces; place a piece of butter at one end of a fillet. Roll once, fold in sides, roll up. Toss chicken roll in flour; dip in egg, then roll in crumbs. Repeat to make a total of 4 rolls. Refrigerate for 30 minutes.
• Heat oil in a medium saucepan to 160°C (or until a cube of bread turns golden in 30 seconds). Deep-fry chicken, in two batches, for 10 minutes or until golden and cooked through. Drain well on paper towel.
• Serve chicken kiev with steamed asparagus, mashed potato and lemon wedges.