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Delicious Chicken Kiev Recipe

February 14, 2013

Ingredients

Chicken Kiev

  • ½ cup butter
  • ½ tablespoon chopped fresh parsley
  • ½ tablespoon chopped fresh chives
  • 1 tablespoon lemon juice
  • 6 skinless, boneless chicken breast halves
  • Salt and pepper to taste
  • 2 cups dried breadcrumbs
  • 3 eggs, lightly beaten
  • 3 tablespoons water
  • 2 quarts vegetable oil for frying

Directions

  • In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and refrigerate.
  • Place chicken breasts between 2 pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste.
  • Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, and then fold in the sides. Secure each breast with a wooden toothpick.
  • Add the water to the eggs and beat together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well. Chill breasts for one hour.
  • In a deep fryer, heat oil to 365 degrees F (185 degrees C). Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve.

 

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