Chicken Kiev
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Recipe Ingredients
| 3 Variations to choose from: Variant 1 0f Chicken Kiev recipe: ½ cup butter ½ tablespoon chopped fresh parsley ½ tablespoon chopped fresh chives 1 tablespoon lemon juice 6 skinless, boneless chicken breast halves salt and pepper to taste 2 cups dried bread crumbs 3 eggs, lightly beaten 3 tablespoons water 2 quarts vegetable oil for frying Variant 2 of Chicken Kiev recipe: ½ c butter. 3 ea garlic cloves ground. ¼ ea lemon juice. 2 ea chicken breasts. 2 ea eggs. ½ c scallions chopped. 3 c bread crumbs. salt. Variant 3 of Chicken Kiev recipe: 4 large chicken half-breasts 4 ounces butter, softened Grated zest and juice of 1 lemon 2 tablesponos fresh tarragon, chopped Salt to taste Pepper to taste 1 large egg 4 ounces dry white bread crumbs |
Directions
| In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and refrigerate. Place chicken breasts between 2 pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste. Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden toothpick. Add the water to the eggs and beat together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well. Chill breasts for one hour. In a deep fryer, heat oil to 365 degrees F (185 degrees C). Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve. |