Chicken Kiev (Stuffed Chicken Breast)
This version of Chicken kiev features chicken breasts stuffed with parley, butter and green onions.
Yield
4 servingsPrep
75 minCook
15 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
|
|
| 2 | large |
eggs
beaten |
|
| 2 | tablespoons |
water
|
|
| 2 | tablespoons |
parsley leaves
snipped |
|
| ½ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
| ½ | cup |
bread crumbs
|
|
| ¼ | pound |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
|
|
| 2 | large |
eggs
beaten |
|
| 3E+1 | ml |
water
|
|
| 3E+1 | ml |
parsley leaves
snipped |
|
| 118 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
scallions, spring or green onions
chopped |
|
| 118 | ml |
bread crumbs
|
|
| 113.4 | g |
butter
|
|
Directions
Remove bones and skin from chicken breasts and pound out to ⅛ inch hick.
Cut Butter into quarters and lay one in center of each chicken piece.
Evenly divide Onions and Parsley between breasts.
Roll each up into a log and secure with a toothpick.
Mix Eggs and Water.
Roll each log in flour, then dip in Egg and cover with bread crumbs.
Wrap n plastic wrap and refrigerate for at least 1 hour or overnight.
Deep fry until brown, then bake at 375℉ (190℃) for 5 minutes.
