The name “poultry” comes from the French word “poule” that is actually derived from the Latin word “pullus”, meaning small animal.
Poultry is one of the most commonly consumed types of protein not for one but many good reasons; It is lean meat, available in plenty, and has a very neutral flavour that goes very well with any palate. Poultry is the second most widely eaten type of meat after pork, accounting for over 30% of the total world meat production and sixteen billion birds are annually raised for consumption.
Poultry Recipe of the Day - Chicken Kiev
Chicken Kiev is made from pounded chicken breast, either rolled or stuffed with garlic herbed butter, breaded and fried or baked.
This popular entree is considered to be of Ukrainian origin, as its name Kiev, which comes from Kiev, the capital of Ukraine.
However, the Russian food historian William Pokhlebkin claimed that Chicken Kiev came to be in the St. Petersburg Merchants' Club during the early 20th century and was then known as Novo-Mikhailovsky cutlet. The dish subsequently got renamed as Chicken Kiev (котлета по-киевски, kotleta po-kiyevski, meaning 'cutlet Kiev-style') in a Soviet restaurant.
This Dish
The crispy breaded chicken stuffed with herbed butter smoothly melts when fried and helps make the chicken tender.
Recipe Card (To serve 4 pax)
| Ingredients | Quantity |
| Chicken breasts (skinless) | 4 x 150 g |
| Salt & black pepper | as required |
| Plain flour | as required |
| Egg | 2 pieces |
| Breadcrumbs | 150 g |
| Sunflower oil | for frying |
| For the Herb Butter | |
| Salted butter (room temperature) | 4 tsp |
| Garlic (finely chopped) | 4 cloves |
| Sage (finely chopped) | 1 sprig |
| Cayenne pepper | a pinch |
| To Serve | |
| Lemon (wedges) | As required |
Method of Preparation:
The name “poultry” comes from the French word “poule” that is actually derived from the Latin word “pullus”, meaning small animal.
Poultry is one of the most commonly consumed types of protein not for one but many good reasons; It is lean meat, available in plenty, and has a very neutral flavour that goes very well with any palate. Poultry is the second most widely eaten type of meat after pork, accounting for over 30% of the total world meat production and sixteen billion birds are annually raised for consumption.
Poultry Recipe of the Day - Chicken Kiev
Chicken Kiev is made from pounded chicken breast, either rolled or stuffed with garlic herbed butter, breaded and fried or baked.
This popular entree is considered to be of Ukrainian origin, as its name Kiev, which comes from Kiev, the capital of Ukraine.
However, the Russian food historian William Pokhlebkin claimed that Chicken Kiev came to be in the St. Petersburg Merchants' Club during the early 20th century and was then known as Novo-Mikhailovsky cutlet. The dish subsequently got renamed as Chicken Kiev (котлета по-киевски, kotleta po-kiyevski, meaning 'cutlet Kiev-style') in a Soviet restaurant.
This Dish
The crispy breaded chicken stuffed with herbed butter smoothly melts when fried and helps make the chicken tender.
Recipe Card (To serve 4 pax)
| Ingredients | Quantity |
| Chicken breasts (skinless) | 4 x 150 g |
| Salt & black pepper | as required |
| Plain flour | as required |
| Egg | 2 pieces |
| Breadcrumbs | 150 g |
| Sunflower oil | for frying |
| For the Herb Butter | |
| Salted butter (room temperature) | 4 tsp |
| Garlic (finely chopped) | 4 cloves |
| Sage (finely chopped) | 1 sprig |
| Cayenne pepper | a pinch |
| To Serve | |
| Lemon (wedges) | As required |
Method of Preparation: