Chicken Kiev

Chicken Kiev

Chicken Kiev is the historical traditional component of Ukrainian national diet. Chicken Kiev is masterpiece of city culture.

The idea  of this recipe is a boneless chicken breast wrapped around a piece of herbed/seasoned butter, breaded and deep fried.

This recipe is simple but elegant.  Stuffed with a flavorful compound butter and fried, makes its own sauce; when you slice into the chicken, the melted butter is released onto the plate.

INGREDIENTS

  • 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 bread crumbs
  • 3 eggs, lightly beaten
  • 3 tablespoons water
  • 2 quarts vegetable oil for frying

DIRECTIONS

1. In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and refrigerate.
2. 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.
3. 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, then fold in the sides. Secure each breast with a wooden toothpick.
4. 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.
5. 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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Rating: 7.5/10 (2 votes cast)
Chicken Kiev, 7.5 out of 10 based on 2 ratings

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Written by Priya

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