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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From a library book entitled Cynthia Wine's Hot and Spicy Cooking - Food so Good, it Hurts! It differs from tradional Kiev in that the centre is a buttery Vesuvius of cayenne and cumin, and the outside crunches with coconut. Serving suggestion: steamed rice, green salad and crisp chilled white wine. I have served this with a side of streamed string beans and red pimiento. Tip: Refrigerating the prepared rolls prior to cooking them will help the coating to adhere - a quick way is to place them in the freezer for ten minutes, while you get the skillet ready, set the table and preheat the oven. Ingredients:
4 chicken breast halves, boneless and skinless |
1/2 cup butter, chilled |
2 garlic cloves, finely minced |
1 tablespoon cayenne |
1 tablespoon fresh parsley |
2 finely chopped scallions |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
2 eggs, lightly beaten |
1/4 cup flour |
1 1/2 cups desiccated coconut, unsweetened |
1/2 cup unsalted butter, for frying |
Directions:
1. Cut the butter into 4 - 2 x 1/2 pieces.
2. In a small bowl, mix the garlic, cayenne, parsley, scallions, cumin and salt. Roll the pieces of butter in the spices until well coated.
3. Flatten each chicken breast - between two sheets of waxed paper - to a thickness of 1/4 and cut each half in two. Place a wedge of seasoned butter in the centre. Roll each breast around the butter and tuck in the ends. Dust the rolled breast with flour, dip in the beaten egg, then in the coconut. Secure with cotton string or toothpicks.
4. Heat butter over a medium heat, in a skillet until it foams. Fry the chicken rolls until golden, turning carefully. Transfer to a casserole and bake at 275° for 10-15 minutes.
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