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Chicken Kiev




Source of Recipe


Unknown






List of Ingredients



• HERB BUTTER:
  
• 1 c. butter, softened
  
• 2 Tbsp. chopped parsley
  
• 1 1/2 tsp. tarragon leaves
  
• 1 clove garlic, crushed
  
• 3/4 tsp. salt
  
• 1/8 tsp. pepper
  
• ***
  
• 6 boned, whole chicken breasts
  
• 3/4 c. flour
  
• 3 eggs, well beaten
  
• 1 1/2 c. dry bread crumbs
  
• Oil for deep frying
  






Instructions



1. In small bowl, combine ingredients for herb butter. On a piece of aluminum foil, shape into a 6-inch square. Freeze until firm, about 40 minutes.
   
2. While butter is freezing, skin and bone chicken breasts. Cut each in half. Flatten by placing each piece smooth side down on a sheet of waxed paper; cover with second sheet, and using mallet or side of a saucer, poind until 1/4" thick. Be careful to not break the meat.
   
3. Cut frozen butter into 12 squares. Place one square in center of each piece of flattened chicken. Fold long sides over butter; fold ends over and secure with toothpick. Make sure ends overlap and are sealed.
   
4. Roll each piece in flour. Dip in beaten egg; roll in crumbs, coating evenly.
   
5. Shape each piece into a triangle, using palms of hands. Cover and refrigerate until chilled, about 1 hour.
   
6. Deep fry 3 at a time in 3-inch deep, 360 degree oil. Cook, turning with tongs, until browned, about 5 minutes. Drain, being very careful to not pierce coating.
   
7. Keep warm in 200 degree oven on pan lined with paper towels for no longer than 15 minutes while cooking remaining pieces.