Chicken Ala Kiev

Chicken Ala Kiev is a popular dish of Russia,Ukraine and East Europe.The original Chicken  Kiev has a bone that sticks out like a handle (just for presentation ),here I did not cook it with bone.If you want,you can present  it with bone.

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Author - Moumita 
Preparation Time - 10 Minutes 
Cooking Time - 20 Minutes 
Servings - 4
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INGREDIENTS 

Boneless  Chicken  Breasts -2
Vegetable  oil for frying -1/2 cup
Eggs-2
Refined  Flour-1/2 cup
Corn flakes-1cup (grind  to make a fine powder )
Butter-1 cup
Garlic -2 tablespoons  (minced )
chilli flakes -1 teaspoon ( optional )
Salt to taste
Black pepper - 2 pinch
Fresh Parsley leaves (chopped ) -1/4 cup

METHOD 
Combine  butter,chopped parsley,chilli flakes  and garlic in bowl and  mix  well with fork.Then keep this bowl in refrigerator  for 10 minutes.

Cut the each chicken  breast  in half,  and then using a sharp knife, slit each half cut chicken breast and open it.

Sprinkle  some salt and pepper over the slited chicken breasts.

Take out the butter from fridge,Place 2 tablespoons  of  butter  mixture  in the centre of the chicken  breasts  and roll tightly to seal the edges . Repeat  the  process  with  the  remaining  chicken  breasts. Keep them in a tray,cover with plate  and refrigerate  for 10 minutes.


Coat the  chicken breast with flour. Dip in the whisked eggs and then coat with grounded cornflakes and repeat the same process once more to get more crispy Chicken Kiev. . Do  the process  with remaining chicken breasts . Cover the plate with aluminium foil or a plate and keep in the refrigerator for 20 -30 minutes.

Place oil in a non-stick frying pan to cover the base. Heat over medium heat.Add pinch of salt (when you deep fry something,add pinch of salt in oil,it absorb lees oil)

Heat oil in a pan and deep fry  the  chicken  pieces on low flame  till golden  brown  and crisp . Drain on absorbent paper.Cook the  remaining  chicken breasts  in the same  way.

Serve hot with steamed vegetables and mashed   potatoes.

Want more Chicken  Recipes,  click HERE
Want more Non Vegetarian  Snacks Recipes, click HERE

PICTORIAL  RECIPE
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                    Take 100 grams butter in a bowl

              Add chopped  parsley or coriander leaves 

       Add chilli flakes  in the butter and mix it with fork.               and keep in the refrigerator  for 10 minutes 

                     Slit the half cut chicken  breast 

        Sprinkle salt and black  pepper  on the chicken.                                         breasts from top

   Place cold garlic butter in the centre of the breast

Roll tightly  to  seal  the  edges, keep them in a.    tray,cover the tray and refrigerate  for  10 minutes 

Coat the  chicken breast with flour. Dip in the whisked eggs and then coat with grounded cornflakes and repeat the same process once more to get more crispy Chicken Kiev.

Keep the prepared  chicken  kiev in a plate and cover the plate  with  plastic  wrap  or plate and refrigerate  for 30 minutes and then deep fry in the oil.

Chicken Lasagne

Lasange' are wide ,flat shaped pasta, originated  in Italy. It is one of the most popular  main course in Italian  cuisine. I made chicken lasagne ,as my kid love chicken in any form.You can replace  chicken  with lamb or beef.For vegetarian  ,you can replace  chicken  with paneer, tofu or mushroom.
This Chicken  Lasagne is really  tasty.The combinations  of chicken  sauce and Bechamel  sauce  are really delicious and  flavourful. Adding Parmesan on top can  make this dish  a show stopper  of your  dinner party.
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Author - Moumita 
Preparation Time - 30 Minutes 
Cooking Time - 2 hours 
Servings -6
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Ingredients 

Lasagna noodles-10
Chicken Sauce- 3/4 cup
Bachamel Sauce-1 cup
Oilve oil or butter-1/2 teaspoon  (for greasing )
Permesan cheese -1 cup (grated)

Ingredients  For  Making  Chicken Sauce 
Ground  chicken -500 grams 
Olive oil-2 tablespoons 
Large Onion - 1 
carrots, finely chopped
Celery sticks-2 (Chopped ) 
Garlic-4 cloves minced 
Tomato puree-1/4 cup  
Tomato paste-3 teaspoon
Sugar-1 teaspoon 
Oregano-1:teaspoon
Basil leaves-4 chopped (or 1 tsp dry basil)
Vinegar -3 tablespoons 
Freshly ground black pepper- 1 teaspoon 

Ingredients  For Making Bechamel  Sauce 
Butter-1/2 cup
Flour- 1/4 cup 
Milk-3/4 cup
Nutmeg-1/2 teaspoon
Salt  to taste
Freshly ground black pepper-1/2 teaspoon

Method  Of  Making  Chicken  Sauce 

In a large pan heat oil over medium high heat. Add onion,garlic  and celery over medium heat until softened, stirring constantly. 

Add ground chicken and cook until it changes its color.

Add tomato paste, tomato puree, vinegar sugar, oregano, basil, salt and pepper to taste. Cover, bring to a boil, reduce the heat and simmer for about 1/2 hours.Remove from heat and  set aside.

Method  Of Making Bechamel  Sauce 

 In a medium sauce pan, melt the butter over medium-low heat. Add the flour and stir until smooth, for about 1 minute, until bubbling. Remove from heat and add milk  gradually ,stir until mixture is smooth.

Return to heat and stir constantly until the sauce boils and begin to thicken.  Add nutmeg, salt and pepper and set aside until ready to use. Give it a stir from time to time.

How To Cook Lasagne  Sheets 
Some complany sell ready to use lasange sheet which do not require preboiling, if your lasagne sheets require precooking follow the instructions of ppacket or the following instructions of boiling lasagne sheets.

Filled 2/3 portion of  a big vessel with water,add a pinch of salt and oil.When the water starts  boiling, add lasagne noodles and let them cook according  to the time on box  or 10 -15 minutes.Stir occasionally. When lasgne sheets are done,drain  the  water  and keep aside  the sheets to cool.

Assemble Lasagne 


Preheat oven to 350 F  or 180C.

Grease a lasagna dish with olive oil or melted butter.

Spread a layer of chicken sauce over the bottom of the baking dish. Spread a 1/4 cup of Bechamel . Place a single layer of noodles over top and press gently. Depending on noodles size might be used 3 to 4 noodles per layer. Repeat spreading half of the remained chicken sauce over the noodles. Spread 1/4 cup of Bechamel sauce on top. Add a new layer of noodles, pressing gently. Spread the remained chicken sauce,1/4 cup of   Bechamel and add the last layer of noodles

Top the last layer of noodles with the remaining Bechamel sauce and sprinkle the freshly grated Parmesan over the top. Cover with aluminum foil making sure it doesn't touch the surface.

Cook for about 25 minutes covered with foil, and another 25 minutes without.

Set aside for about 15 minutes before serving. Serve alongside some toasted bread.

Pictorial  Recipe 

                   Vegetables and ground chicken

                
                        Making  Chicken Sauce

                  
                  

                          Making  Bechamel Sauce

        

Assemble Lasagne