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Recipe Chicken Kiev (Christmas)
Home Cooking Recipes
Required Ingredients:
- 1/3 cup butter
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 pounds skinless, boneless chicken breast halves
- 2 eggs
- 3 tablespoons water
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon dried dill weed
- 3/4 cup all-purpose flour
- 3/4 cup dry bread crumbs
- 2 cups vegetable oil for frying
- 1/2 lemon, sliced
- 1/4 cup chopped fresh parsley
Preparing/Cooking:
- Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder.
- On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches.
- Place this mixture in the coldest section of your freezer and freeze until firm.
- This can be done ahead of time.
- Remove all fat from the chicken breast.
- If using whole chicken breasts, cut them in half.
- Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
- When butter mixture is firm, remove from freezer and cut into 6 equal pieces.
- Place one piece of butter on each chicken breast.
- Fold in edges of chicken and then roll to encase the butter completely.
- Secure the chicken roll with small skewers or toothpicks.
- In a mixing bowl, beat eggs with water until fluffy.
- In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour.
- Coat the chicken well with the seasoned flour.
- Dip the floured chicken in the egg mixture and then roll in the bread crumbs.
- Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
- In a medium size deep frying pan, heat vegetable oil to medium-high.
- Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown.
- To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior.
- Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.
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