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Chicken Kiev

ashlyn's picture
Chicken is wonderful as a side dish, appetizer or the main dish itself. I love this chicken kiev for the fine dining experience that it offers. This brings the flavors and tastes of my favorite restaurant to my very kitchen
  Salt To Taste
  Pepper To Taste
  Chicken breasts 14 Ounce
  Minced onion 1⁄4 Cup (4 tbs)
  Minced parsley 3 Tablespoon
  Butter 2 3⁄4 Cup (44 tbs)
  Eggs 2
  Milk 3 Tablespoon
  Flour 1⁄3 Cup (5.33 tbs)
  Dry bread crumbs 1 Cup (16 tbs)

Bone and halve chicken breasts.
Place each piece of chicken between 2 sheets of waxed paper; pound with flat side of meat mallet until thin.
Sprinkle each side with salt and pepper.
Saute onion and parsley in 2 tablespoons butter.
Place 2 tablespoons butter and part of the onion mixture in center of each piece of chicken.
Tuck in short ends; fold long ends over.
Secure with wooden picks.
Mix eggs and milk.
Roll chicken in flour; dip into egg mixture.
Roll in bread crumbs.
Dip into egg mixture arid roll in bread crumbs again.
Melt remaining butter in skillet.
Add chicken, seam side down; fry for about 7 minutes.
Turn; fry for about 7 minutes longer.
Place skillet in oven.
Bake at 500 degrees for 10 minutes.
Remove picks; serve immediately.

Recipe Summary

Difficulty Level: 
Side Dish
Party, Healthy

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