Freezer Chicken Kiev
|Chicken breasts||3 1⁄2 Pound, boned and halved (4 Whole Pieces)|
|Tarragon||1 1⁄2 Teaspoon, crushed|
|Cold butter||1⁄4 Pound (1/2 Cup)|
|Egg||1 , beaten with 1 tablespoon milk|
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
Carefully remove skin from chicken so you do not tear flesh.
Place chicken pieces, 1 at a time, between sheets of waxed paper.
Pound gently with flat meat mallet until each piece is very thin and doubled in width.
Sprinkle each piece evenly with tarragon, then lightly with salt and pepper.
Cut butter into 8 sticks, each about 2 inches long; place a stick at small end of each chicken piece.
Roll tightly, folding in sides to enclose butter and make a compact roll.
Fasten with small metal skewers or wooden picks.
Coat each roll lightly with flour, then egg mixture, then bread crumbs.
Fry, 2 at a time, in deep hot fat (350°) for 5 minutes, until golden brown.
Drain on paper towels; when cool, remove the skewers, wrap chicken rolls individually in foil, and freeze.