Favourite Chicken Kiev
Chicken Kiev recipe
Yield
3 servingsPrep
20 minCook
20 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 |
chicken breasts
deboned |
*
|
|
| ¼ | teaspoon | black pepper |
|
| 2 | tablespoons | chives |
|
| 6 | tablespoons | butter |
|
| ½ | cup | all-purpose flour |
|
| 2 | large |
eggs
lightly beaten |
|
| 1 ½ | cup | bread crumbs |
|
Directions
Flatten the chicken breasts to a thickness of about ¼ inch by placing them between pieces of wax paper and pounding them lightly with a rolling pin or flat sided kitchen mallet.
Lay out the breasts boned side up (the unsmooth side). Salt to taste and sprinkle with the pepper and chives.
Place a finger of butter on each breast half. Roll up the butter in the breast meat as you would wrap a package, tucking in the ends at the beginning.
Dip the rolled breasts in flour, then in the beaten eggs and finally in the bread crumbs. Chill inthe fridge for about 3 hours or more.
Heat the oil to 365 degrees F in a saucepan or deep skillet. The oil should be deep enough to cover the breasts.
Deep fry the breasts for 4 to 5 minutes uncrowded or until golden brown. Drain on paper towels and serve immediately. If frying in batches, keep others warm in an oven.
I like these served with warm Hollandaise sauce and a very slight sprinkle of dill for color.
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