Chicken Kiev Recipe

Chicken is wonderful as a side dish, appetizer or the main dish itself. I love this chicken kiev for the fine dining experience that it offers. This brings the flavors and tastes of my favorite restaurant to my very kitchen
Chicken Kiev
submitted by sumit at ifood.tv

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Salt To Taste
 Pepper To Taste
 Chicken breasts14 Ounce
 Minced onion1⁄4 Cup (4 tbs)
 Minced parsley3 Tablespoon
 Butter2 3⁄4 Cup (44 tbs)
 Eggs2
 Milk3 Tablespoon
 Flour1⁄3 Cup (5.33 tbs)
 Dry bread crumbs1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5779 Calories from Fat 4672

% Daily Value*

Total Fat 531 g816.9%

Saturated Fat 326.5 g1632.3%

Trans Fat 0 g

Cholesterol 1757.9 mg586%

Sodium 1014.7 mg42.3%

Total Carbohydrates 114 g38%

Dietary Fiber 4.9 g19.6%

Sugars 7.1 g

Protein 152 g303%

Vitamin A 395.7% Vitamin C 99.8%

Calcium 41.2% Iron 50.6%

*Based on a 2000 Calorie diet

Directions

Bone and halve chicken breasts.
Place each piece of chicken between 2 sheets of waxed paper; pound with flat side of meat mallet until thin.
Sprinkle each side with salt and pepper.
Saute onion and parsley in 2 tablespoons butter.
Place 2 tablespoons butter and part of the onion mixture in center of each piece of chicken.
Tuck in short ends; fold long ends over.
Secure with wooden picks.
Mix eggs and milk.
Roll chicken in flour; dip into egg mixture.
Roll in bread crumbs.
Dip into egg mixture arid roll in bread crumbs again.
Melt remaining butter in skillet.
Add chicken, seam side down; fry for about 7 minutes.
Turn; fry for about 7 minutes longer.
Place skillet in oven.
Bake at 500 degrees for 10 minutes.
Remove picks; serve immediately.
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