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Chicken Kiev Recipe

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This recipe for Chicken Kiev, by , is from The Conrad Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Conrad
Added: Thursday, February 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 lg. chicken breasts, boned, skinned, and halved
salt
1 T. chopped green onion
1 T. snipped parsley
1/4 stick butter, chilled
All-purpose flour
1 T. water
1 egg, beaten
1/2 c. fine dry bread crumbs
fat for frying
Sherry cooking wine, optional

Directions:
Directions:
Place chicken pieces, boned side up, between 2 pieces of clear plastic wrap. Working out from center, pound to form cutlets not quite 1/4" thick. Peel off wrap (I soak the chicken strips in sherry); sprinkle with salt, onion and parsley. Cut the stick of chilled butter into 8 pats; place a pat at the end of each cutlet. Roll meat as for jelly roll, tucking in sides. Press end to seal well. Coat each roll with flour and dip in mixture of water and beaten egg; then roll in bread crumbs. Chill thoroughly at least 1 hr. Fry chicken rolls in deep fat (375) about 5 min. or til golden brown.

Number Of Servings:
Number Of Servings:
4-8

 

 

 

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