Chicken Kiev #2
Yield
6 servingsPrep
80 minCook
5 minReady
85 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | sticks |
butter
cut in half lengthwise |
|
| 6 | each |
chicken breasts
cut in half |
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | tablespoons |
water
cold |
|
| 3 | large |
eggs
beaten |
|
| 1 | x |
bread crumbs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 169.5 | g |
butter
cut in half lengthwise |
|
| 6 | each |
chicken breasts
cut in half |
|
| 1 | x |
salt and black pepper
|
*
|
| 3E+1 | ml |
water
cold |
|
| 3 | large |
eggs
beaten |
|
| 1 | x |
bread crumbs
|
*
|
Directions
Cut butter in 12 pieces; chill until very firm.
Skin and bone chicken breasts.
Pound each piece of chicken on wet board into a ¼ inch cutlet.
Sprinkle each lightly with salt and pepper.
Put piece of butter into center of each cutlet; fold cutlet snugly over butter on both sides.
Roll meat around butter and fasten securely with toothpicks.
Stir water into eggs; roll cutlets in crumbs, then in egg mixture.
Roll in crumbs again.
Place on waxed paper.
Chill for 1 hour.
Fry in deep fat for 3 to 5 minutes.
