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Chicken Kiev

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Chicken kiev is a breaded and herb seasoned chicken cutlet recipe. Cooked by frying, the chicken kiev is savory and flavorful with a fresh taste to it. Served with salads or sides of choice, it makes a great meal.
  Butter 1⁄2 Cup (8 tbs), softened
  Chopped fresh parsley 1 Tablespoon
  Dried rosemary 1⁄2 Teaspoon (Whole)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chicken breast halves 6 , skinned and boned
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Egg 1 , well beaten
  Soft breadcrumbs 2 Cup (32 tbs)
  Vegetable oil 1 Tablespoon

Combine butter and seasonings; blend thoroughly.
Shape butter mixture into a stick; cover and freeze about 45 minutes or until firm.
Place each piece of chicken between 2 sheets of wax paper.
Flatten each chicken piece to 1/4 inch thickness using a meat mallet or rolling pin.
Cut stick of butter mixture into 6 pats; place a pat in center of each chicken breast.
Fold long sides of chicken over butter; fold ends over and secure with a wooden pick.
Dredge each piece of chicken in flour, dip in egg, and coat with breadcrumbs.
Fry chicken in 1 inch hot oil (350°), cooking 5 minutes on each side or until browned.

Recipe Summary

Main Dish

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