Chicken Kiev
List of Ingredients
6 chicken breasts, skinned & boned
1 cup butter, softened
1 tablespoon chopped parsley
1 tablespoon chopped chives
1/2 teaspoon pepper
Salt
1/4 cup flour
1 egg
1 tablespoon water
1 cup dried bread crumbs
Olive oil
Recipe
In small bowl, combine butter, parsley, chives, pepper and salt. On waxed paper, roll into 1/2" log and place in freezer until needed.
Pound each chicken breast with smooth sided mallot until 1/4inch thick. Remove butter log from freezer and cut firm butter mixture into six 3-inch strips. Place one strip lengthwise in center of one side of a chicken breast. Roll up, bring wider edge of breast over butter to enclose butter strip. Make sure there is no opening. Secure with toothpick; repeat with remaining chicken breasts.
On waxed paper, mix flour and 1 teaspoon salt. In pie plate, mix egg and water. Place crumbs on another sheet of paper. Coat rolls with flour, egg, then crumbs.
Place chicken rolls on cookie sheet in a single layer. Cover lightly with plastic wrap. Refrigerate 1 to 2 hours.
In a heavy skillet or electric frying pan heat 3 inches oil to 300°. Cook a few breasts at a time. Fry 15 minutes or until browned and firm. Drain on paper towels. Remove toothpicks and keep chicken rolls warm in oven while frying remaining chicken breasts.
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