Chicken Kiev with Lemony Wild Rice

Ingredients

• 4 large chicken breast fillets
• 150 g garlic butter, softened
• 1 tsp (5 ml) dried tarragon
• juice and zest of 1 small lemon
• 3 Tbsp (45 ml) seasoned flour
• 1 egg, beaten
• 2 C (500 ml) fresh breadcrumbs
• 2 Tbsp (30 ml) olive oil
• 1 C (250 ml) brown rice
• 1 C (250 ml) wild rice
• juice and zest of 1 lemon
• a handful of chopped parsley
• salt and pepper to taste

Instructions

1. 1

   Preheat the oven to 200 ˚C.

2. 2

   Slice the chicken fillets along the sides to make a pocket in each. Combine the softened garlic butter, tarragon and lemon juice and zest. Stuff this mixture into the pocket of each breast. Coat each breast well with seasoned flour, dip into the egg and then coat with breadcrumbs.

3. 3

   Briefly fry the breasts until lightly browned on all sides, then pop into the oven for about 15 minutes.

4. 4

   Wild Rice

5. 5

   Cook the rice according to the instructions. Use a fork to combine with the lemon juice, zest and parsley. Season to taste.

6. 6

   Serve with lemony wild rice and lemon wedges or with a green salad.

7. 7

   Preheat the oven to 200 ˚C.

8. 8

   Slice the chicken fillets along the sides to make a pocket in each. Combine the softened garlic butter, tarragon and lemon juice and zest. Stuff this mixture into the pocket of each breast. Coat each breast well with seasoned flour, dip into the egg and then coat with breadcrumbs.

9. 9

   Briefly fry the breasts until lightly browned on all sides, then pop into the oven for about 15 minutes.

10. 10

    --- Wild Rice ---

11. 11

    Cook the rice according to the instructions. Use a fork to combine with the lemon juice, zest and parsley. Season to taste.

12. 12

    Serve with lemony wild rice and lemon wedges or with a green salad.

13. 13

    TIP: Use any rice of your choice.