St Bartholomew's Hospital (health) and Chicken Kiev (recipes)

St Bartholomew's Hospital (health)

The St Bartholomew's Hospital is a hospital in London, England (Great Britain).

Chicken Kiev (recipes)

Serves 6

½ cup finely chopped mushrooms

2 Tbsp. butter

2 Tbsp. flour

½ cup light cream (¼ cup cream, ¼ cup Wine)

¼ tsp. salt

dash cayenne pepper

1¼ cup shredded sharp cheddar cheese

6 boned whole chicken breasts

¾ cup bread crumbs

Filling:

Cook mushrooms in butter for 5 minutes, blend in flour, then cream. Add salt, cayenne, and cook until mixture becomes thick. Sprinkle meat with salt, add the cheese until melted. Put in pie plate, cover, and chill 1 hour. When firm, cut into 6 equal portions and shape into sticks.

Chicken:

Skin chicken and pound between saran wrap until it is ¼” thick. Sprinkle meat with salt, add the cheese stick and roll, tucking in the sides and secure with toothpicks. Dust chicken with flour, dip in egg and roll in bread crumbs (use regular non-flavored or flavored Progresso).

Cover, chill 1 hour (can freeze at this point). Fry Kiev in hot fat (375º) 5 minutes or until crisp and brown, drain. Place in Baking dish and bake in a 325º oven for 30-45 minutes (if frozen, defrost and heat in foil for about 1 hour at 200º).

Other ways:

Serves 4

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Ingredients

For the chicken kiev4 x 175g/6oz chicken breasts, skin removed3 garlic cloves, crushed 1 lemon, juice onlysalt and freshly ground black pepper1 tbsp chopped fresh tarragon300g/10½oz butter, slightly softened 2 tbsp plain flour1 free-range egg, beaten 10-12 tbsp fresh breadcrumbsolive oil, for fryingFor the rice250g/9oz cooked white and wild rice (from a packet of mixed white and wild rice)100g/3½oz bacon lardons, fried until crisp 1 tbsp chopped fresh parsley100g/3½oz pine nuts, toasted 2 tbsp melted butter

Method

1. Preheat the oven to 200C/400F/Gas 6.2. For the chicken kiev, slice into each chicken breast horizontally to make a pocket. Place the garlic, lemon juice, salt and freshly ground black pepper, tarragon and butter into a bowl and mix well. Stuff this mixture into the pocket in the chicken breasts and pull the flesh back over to enclose the filling.3. Dredge the chicken breasts in the flour, then dip into the beaten egg, then the breadcrumbs to coat completely, shaking off any excess.4. Heat the oil in an ovenproof frying pan and fry the chicken breasts on all sides until lightly browned. Transfer to the oven and bake for 18-20 minutes, or until golden-brown and completely cooked through.5. For the rice, place all the rice ingredients into a bowl and mix well. Pack the rice mixture into four cups or small bowls.6. To serve, turn the rice out onto serving plates with the chicken kiev alongside.

Sites

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