Chicken Kiev Options

[ladygorb]

Title :: Chicken Kiev
Author :: ladygorb
Category :: Cultural/Ethnic Recipes
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

Description ::
Country Ukraine - This dishes is the historical traditional component of Ukrainian national diet. Chicken Kiev is masterpiece of city culture. Chicken Kiev is a dish consisting of a boneless chicken breast wrapped around a piece of herbed/seasoned butter, breaded and deep fried.

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.



View Recipe