Betty's Christmas Chicken Kiev

Bettyskitchen's picture

Dec. 19, 2012

Ingredients

Butter 1/2 Cup (8 tbs) , softened
Chopped fresh parsley 2 Tablespoon (1
Chopped fresh rosemary 2 Tablespoon (1
Salt 1/4 Teaspoon (or to taste)
Ground black pepper 1/8 Teaspoon (or to taste)
Boneless chicken breast 6 , halved
All purpose flour 1/3 Cup (5.33 tbs)
Eggs 1 , well beaten
Soft breadcrumbs 2 Cup (32 tbs)
For shallow frying
Vegetable oil 2 Cup (32 tbs) (as needed)
For garnish
Rosemary sprig 3 (Optional)

Directions

GETTING READY

1. In a small bowl, add butter, parsley, rosemary, salt, and black pepper. Mix well.

2. Roll and shape butter into a stick. Cover butter with plastic wrap and freeze for about 45 minutes, or until firm.

3. Rinse chicken breasts and pat them dry with paper towel. Trim fat and set aside.

4. On cutting board, place breast halves. Cover with plastic wrap and pound chicken with meat mallet, until it becomes about ¼-inch thick.

5. Season chicken with salt and pepper, if desired.

6. Cut seasoned butter into 6 equal pieces.

7. In a shallow baking dish, combine cornstarch and all purpose flour. Mix well. Set aside.

8. In a bowl beat egg and in a separate bowl take breadcrumbs.

9. Place 1 piece of seasoned butter in center of each pounded chicken breast half.

10. Fold chicken as shown in the video and attach the ends with toothpick.

11. Dredge each rolled chicken piece in flour, wash in beaten egg, and coat it well with breadcrumbs.

MAKING

12. Place a large skillet on flame and heat about 1-inch oil in it.

13. When the oil reaches 350 degree F, drop chicken and cook for about 5 minutes each side or until browned and done all the way through.

14. Remove fried chicken from skillet and put them on paper towel to drain.

SERVING

15. Serve Christmas chicken Kiev with dipping sauce.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 1588Calories from Fat 1225

 % Daily Value*

Total Fat 139 g213.8%

Saturated Fat 30 g150%

Trans Fat 0 g

Cholesterol

Sodium 469 mg19.54%

Total Carbohydrates 22 g7.3%

Dietary Fiber 2 g8%

Sugars 1 g

Protein 65 g130%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet