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Chicken Kiev Recipe

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

Karen Schuller Krug
Added: Saturday, April 25, 2009


2 tbsp parsley
1 tbsp chives
1/2 tsp salt
1/4 pepper
1 stick of butter, softened
3 whole chicken breasts, boned, halved and skinned
2 eggs
1 tbsp water
1 tsp canola oil
3 tbsp flour
1 1/4 cup unseasoned bread crumbs
vegetable oil for deep fat frying

Stir parsley, chives, salt and pepper into the butter. Shape into a 3 X 2" rectangle on wax paper; chill 20 minutes.
Place chicken breasts, one at a time, between Seran wrap and pound it with a rubber mallet to 1/4" thickness. Be careful not to tear the chicken.
Cut chilled herb-butter into 6 equal finger-sized pieces. Place each "finger" an inch from the lower edge of each chicken breast; fold lower edge over the butter; fold in sides; roll up to enclose filling completely.
Beat eggs, water and 1 tsp of oil in a shallow bowl. Place the flour and crumbs in 2 separate plates.
Roll each chicken bundle in the flour, dip in egg mixture, roll in the crumbs to coat evenly. Place on a plate and chill for an hour to set coating.
Heat oil (peanut or canola) to 360 degrees and deep fat fry the bundles (immersed completeely) 2 at a time for 7 minutes. Drain and serve.
OR, bake in 400 degree oven for 30-40 minutes. Either way, do not eat unless pinkness inside of chicken is gone.

Personal Notes:
Personal Notes:
You can fix these a day in advance, keeping them in the refrigerator until it's time to fry or bake them. They taste best if served right from the deep fat fryer or oven. You can keep them warm in a 200 degree oven to finish deep fat frying if needed.




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