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Freezer Chicken Kiev Recipe
|Chicken breasts||3 1⁄2 Pound, boned and halved (4 Whole Pieces)|
|Tarragon||1 1⁄2 Teaspoon, crushed|
|Cold butter||1⁄4 Pound (1/2 Cup)|
|Egg||1 , beaten with 1 tablespoon milk|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
Serving size: Complete recipe
Calories 3245 Calories from Fat 1433
% Daily Value*
Total Fat 161 g248.2%
Saturated Fat 78.2 g391.1%
Trans Fat 0.4 g
Cholesterol 1412.3 mg
Sodium 2339.7 mg97.5%
Total Carbohydrates 45 g15.1%
Dietary Fiber 2.5 g10.1%
Sugars 2.1 g
Protein 382 g764%
Vitamin A 74.5% Vitamin C 38%
Calcium 36.4% Iron 96.6%
*Based on a 2000 Calorie diet
Place chicken pieces, 1 at a time, between sheets of waxed paper.
Pound gently with flat meat mallet until each piece is very thin and doubled in width.
Sprinkle each piece evenly with tarragon, then lightly with salt and pepper.
Cut butter into 8 sticks, each about 2 inches long; place a stick at small end of each chicken piece.
Roll tightly, folding in sides to enclose butter and make a compact roll.
Fasten with small metal skewers or wooden picks.
Coat each roll lightly with flour, then egg mixture, then bread crumbs.
Fry, 2 at a time, in deep hot fat (350°) for 5 minutes, until golden brown.
Drain on paper towels; when cool, remove the skewers, wrap chicken rolls individually in foil, and freeze.