Mr. P
01-15-2007, 07:22 PM
*Easily cut for one or two servings.
CHICKEN KIEV
8 boneless skinless chicken breasts, pounded to 1/4 inch thickness
8 tbsp. cold butter
4 green onion, chopped well
seasoned bread crumbs (plain is ok, Italian is better)
Oil fry frying
2 eggs, beaten well
salt
Pound breast with a wooden mallet between two sheets of wax paper or plastic wrap to 1/4 inch thickness.
When chicken is pounded, place a "butter pat" in the center of each, salt to taste and roll up lengthwise, tuck edges into as you roll. Refrigerate for 40 mins. * It should look like a biscuit when it’s rolled and tucked. *The tuck is important so that the butter remains inside while cooking.
Coat each roll with the egg, and roll in bread crumbs until well coated.
Heat oil over medium to medium high (350-360 degrees) and brown chicken on all sides, reduce heat slightly and continue cooking, turn occasionally, until done. Time varies depending on the size of the breast, typically 8-10 mins.
CHICKEN KIEV
8 boneless skinless chicken breasts, pounded to 1/4 inch thickness
8 tbsp. cold butter
4 green onion, chopped well
seasoned bread crumbs (plain is ok, Italian is better)
Oil fry frying
2 eggs, beaten well
salt
Pound breast with a wooden mallet between two sheets of wax paper or plastic wrap to 1/4 inch thickness.
When chicken is pounded, place a "butter pat" in the center of each, salt to taste and roll up lengthwise, tuck edges into as you roll. Refrigerate for 40 mins. * It should look like a biscuit when it’s rolled and tucked. *The tuck is important so that the butter remains inside while cooking.
Coat each roll with the egg, and roll in bread crumbs until well coated.
Heat oil over medium to medium high (350-360 degrees) and brown chicken on all sides, reduce heat slightly and continue cooking, turn occasionally, until done. Time varies depending on the size of the breast, typically 8-10 mins.