Chicken Kiev Recipe
Ingredients
| 4 chicken breasts, skinned and boned | ||
| Butter | 1/2 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
| Chives | 1 Tablespoon, chopped | |
| Flour | 1 Cup (16 tbs) | |
| 1 egg, beaten with 1 tablespoon water | ||
| Dried bread crumbs | ||
| Deep fat or oil for frying | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Pound chicken between 2 sheets of waxed paper until thin.
Cream butter until soft; beat in parsley and chives.
Divide butter mixture into 4 servings; place in the middle of each chicken breast; salt and pepper it.
Roll chicken breast in envelope fashion; secure with 3-4 toothpicks.
Toss envelopes in flour seasoned with salt and pepper; dip in egg mixture; roll in bread crumbs.
Chill in refrigerator 1 hour.
Fry in deep hot fat or oil for 12 minutes.
Make sure envelope is tight with toothpicks so the butter does not escape while frying.
Cream butter until soft; beat in parsley and chives.
Divide butter mixture into 4 servings; place in the middle of each chicken breast; salt and pepper it.
Roll chicken breast in envelope fashion; secure with 3-4 toothpicks.
Toss envelopes in flour seasoned with salt and pepper; dip in egg mixture; roll in bread crumbs.
Chill in refrigerator 1 hour.
Fry in deep hot fat or oil for 12 minutes.
Make sure envelope is tight with toothpicks so the butter does not escape while frying.
Chef
