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Chicken Kiev

Magical.Palate's picture
Ingredients
  Softened butter 1⁄4 Cup (4 tbs)
  Minced parsley 1 Teaspoon
  Dried tarragon 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Chicken breasts 2
  Flour 1 Tablespoon
  Beaten egg 1
  Dry bread crumbs 1⁄2 Cup (8 tbs)
  Vegetable oil 1 Cup (16 tbs) (For Deep Frying)
  Salt To Taste
  Pepper To Taste
Directions

Cream together the butter, parsley, tarragon, salt, garlic salt, and pepper.
Divide into 4 portions; and shape each portion into a 2-inch finger.
Freeze for 20 minutes.
Bone, skin and cut in half the chicken breasts.
Pound each to a 1/4-inch thickness.
Place the butter portion in the center of each chicken breast.
Roll meat around butter, tucking in ends.
Secure with a toothpick if necessary.
Dust with flour, dip in beaten egg, and roll in bread crumbs.
Cover and refrigerate 1 hour.
Fry chicken in deep fat until golden brown, about 5 to 7 minutes.
Be careful not to pierce the meat as the butter will run out.

Recipe Summary

Cuisine: 
Asian
Method: 
Fried
Ingredient: 
Chicken

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