Chicken Kiev Recipe
Chicken kiev is a breaded and herb seasoned chicken cutlet recipe. Cooked by frying, the chicken kiev is savory and flavorful with a fresh taste to it. Served with salads or sides of choice, it makes a great meal.
Ingredients
| Butter | 1/2 Cup (16 tbs), softened | |
| Parsley | 1 Tablespoon, chopped | |
| Dried rosemary | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 6 chicken breast halves, skinned and boned | ||
| All purpose flour | 1/3 Cup (16 tbs) | |
| Egg | 1 , Well beaten | |
| 1 1/2 to 2 cups soft breadcrumbs | ||
| Vegetable oil | ||
Directions
Combine butter and seasonings; blend thoroughly.
Shape butter mixture into a stick; cover and freeze about 45 minutes or until firm.
Place each piece of chicken between 2 sheets of wax paper.
Flatten each chicken piece to 1/4 inch thickness using a meat mallet or rolling pin.
Cut stick of butter mixture into 6 pats; place a pat in center of each chicken breast.
Fold long sides of chicken over butter; fold ends over and secure with a wooden pick.
Dredge each piece of chicken in flour, dip in egg, and coat with breadcrumbs.
Fry chicken in 1 inch hot oil (350°), cooking 5 minutes on each side or until browned.
Shape butter mixture into a stick; cover and freeze about 45 minutes or until firm.
Place each piece of chicken between 2 sheets of wax paper.
Flatten each chicken piece to 1/4 inch thickness using a meat mallet or rolling pin.
Cut stick of butter mixture into 6 pats; place a pat in center of each chicken breast.
Fold long sides of chicken over butter; fold ends over and secure with a wooden pick.
Dredge each piece of chicken in flour, dip in egg, and coat with breadcrumbs.
Fry chicken in 1 inch hot oil (350°), cooking 5 minutes on each side or until browned.
Chef
