Chicken Kiev

Ingredients

Chicken

• 3 chicken breasts, cleaned and soaked in lemon, vinegar and oil
• 1 cup mozzarella, or a block cut into rectangles
• 1 cup breadcrumbs
• 2 eggs
• 1 tbsp vinegar
• 2 tbsp milk
• 1 cup flour
• 1 chicken stock cube
• Salt
• Black pepper
• 1 tsp paprika
• A pinch each of cinnamon, cloves, cardamom and nutmeg
• Vegetable oil for frying

Sauce

• 2 cups cream
• 1 cup milk
• 1/2 each red, yellow and green bell pepper, very finely chopped
• 3 garlic cloves, crushed
• Mushrooms
• 2 tbsp butter
• 1/2 packet chicken stock powder
• 1 tbsp black pepper
• Paprika

Sautéed vegetables

• Zucchini, carrots, green beans, broccoli and corn
• 1 tbsp Italian seasoning
• 2 tbsp butter
• Salt

Method

1. Pound the chicken breasts with a mallet until very thin and flat, and season with the cinnamon, cloves, nutmeg and cardamom.
2. Shape the mozzarella into a rectangle (if grated, press it together by hand), place at the edge of the breast and roll up, tucking in the sides so the cheese does not leak.
3. Prepare the flour with 2 tbsp chicken stock powder, salt, black pepper, mixed spices and paprika; the eggs beaten with vinegar, milk, salt and pepper; and the breadcrumbs with paprika, black pepper and a little salt. Dip each roll in flour, then egg, then breadcrumbs, and repeat twice. Refrigerate at least two hours to set. Heat the oil and fry the rolls about 5 minutes per side without turning too often, drain on kitchen paper, then bake on a non-stick tray at 200°C for 20 minutes.
4. Sauce: melt the butter with a little oil, soften the peppers well and add the garlic, then half a packet of stock powder, the black pepper and paprika. Let it boil, add the mushrooms, then the cream and a little milk. If it thickens on reheating, add milk. Pour over the chicken rolls.
5. Sautéed vegetables: boil the vegetables about 10 minutes, then toss on a grill or pan with butter, salt and black pepper, and finish with Italian seasoning. Serve with fries or mashed potatoes.