Dad's Chicken Kiev

Name: Dad's Chicken Kiev
Total time: P1H
Yield: 8
Cuisine: Fusion
Ingredients: butter; parsley leaves; garlic cloves; rosemary leaves; chicken breasts; eggs; bread crumbs; onions; parsley leaves; butter; soup, cream of chicken; milk; sherry

Dad's Chicken Kiev recipe

Yield

8 servings

Prep

25 min

Cook

20 min

Ready

1 hrs

Ingredients

Amount	Measure	Ingredient	Features
½	cup	butter
1	tablespoon	parsley leaves chopped
1	medium	garlic cloves minced	*
¼	teaspoon	rosemary leaves crushed
2	pounds	chicken breasts boned, split
1	medium	eggs beaten
½	cup	bread crumbs fine, dry
2	tablespoons	onions chopped
1	tablespoon	parsley leaves chopped
2	tablespoons	butter
1	can	soup, cream of chicken
⅓	cup	milk
2	tablespoons	sherry

Ingredients

Amount	Measure	Ingredient	Features
118	ml	butter
15	ml	parsley leaves chopped
1	medium	garlic cloves minced	*
1.3	ml	rosemary leaves crushed
907.2	g	chicken breasts boned, split
1	medium	eggs beaten
118	ml	bread crumbs fine, dry
3E+1	ml	onions chopped
15	ml	parsley leaves chopped
3E+1	ml	butter
1	can	soup, cream of chicken
79	ml	milk
3E+1	ml	sherry

Directions

Blend together ½ cup butter, parsley, garlic, rosemary and pepper. On waxed paper, form patty 1 inch thick; place in freezer until firm.

Meanwhile flatten chicken breasts with meat hammer or edge of heavy saucer to ¼ inch thickness.

Cut butter into 6 equal pieces, place one in centre of each breast. Tuck in ends and roll out tightly. Secure with toothpicks or skewers. Dip in egg and then in bread crumbs. Chill.

In saucepan, cook onion with parsley in 2 tablespoons of butter until tender. Blend in soup, milk and sherry.

Heat; stir occasionally. Fry 2 breast rolls at a time in deep fat at 350℉ (180℃). for 10 to 12 minutes until well browned. Drain on absorbant paper, serve with sauce.