Chicken Kiev

The chicken is pounded thin, rolled with a filling of seasoned butter, breaded and then either deep-fried or baked.

Yield: 8 servings

Ingredients

• 4 large whole chicken breasts, split, skinned, de-boned
• 1/2 cup butter, softened
• 1 clove garlic, crushed
• 2 tablespoons chopped parsley
• 1 teaspoon thyme or marjoram
• All-purpose flour
• 2 eggs, beaten
• 1 cup fine bread crumbs
• Salt

Instructions

1. Pound breasts thin between plastic bags, keeping the smooth side of breast down.
2. Mix next 4 ingredients. Shape into 8 elongated oval pieces and freeze.
3. Wrap chicken completely around butter and dip each chicken piece into flour.
4. Next dip into eggs and finally coat with bread crumbs.
5. Fry in hot oil (375 degrees F) for 10 to 12 minutes or bake at 350 degrees F for 45 minutes.
6. Drain on paper towels. Salt after cooking. Chicken will keep in a 200 degrees F oven if placed, uncovered, on a metal tray.

Attribution

Photo credit: (c) Can Stock Photo / aas