Ingredients: |
Ingredients: Butter Filling:
8 Tbsp. Butter, at room temperature
1 Garlic Clove, minced
1 Tbsp. Lemon Juice
2 Tbsp. Fresh Parsley, chopped
1/2 Tsp. Salt
1/2 Tsp. Pepper
Chicken:
4 Chicken Breasts
2 Eggs, beaten
3/4 C. Flour
1-1/2 C. Fine Dry White Bread Crumbs
Salt & Pepper to taste
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Directions: |
Directions:Making Butter Filling:
1. In a medium bowl, mash or cream together softened butter with minced garlic clove, lemon juice, finely chopped fresh parsley, salt and pepper. Shape into a log ¾” thick, cover with plastic wrap and place in freezer while working on everything else.
How to Make Chicken Kiev:
Notes on chicken: use the smooth side of a meat mallet or rolling pin to pound chicken. Place chicken smooth side down between 2 sheets of wax paper over a cutting board when pounding.
1. Pat dry the chicken. Remove the tenderloins from the chicken breasts (if any) and carefully pound them to 1/8” thick.
2. Pound the chicken breast as thin as you can get it (about 1/8” thick; and not thinner or it may tare easily). It should be thinner on the edges which will help to seal the chicken and prevent butter from oozing out when cooking. Peel off the wax paper.
3. Sprinkle one side of the chicken with salt and pepper. Remove prepared butter from the freezer and cut into 4 equal pieces. Place one piece of butter in the center of the chicken breast.
4. Fold two sides down over the butter. Fold in the other end of the chicken breast and roll up the rest of the way. If you have gaps in your chicken, use the thinly pounded tenderloin to fill them before rolling.
(Roll all 4 of the chicken breasts the same way).
Preheat the oven to 350°F.
Heat 1” canola oil in a deep pot over medium heat until a piece of bread turns golden in 1 minute (about 325-350 degrees F). Initial heating should be to about 350 since the temp drops after you put each chicken in. You should have enough oil to cover the chicken at least half-way (1 1/2 to 2 inches).
5. Set up 3 separate dishes. (1) flour (2) beaten eggs (3) bread crumbs.
6. Gently cover the finished chicken in flour, dusting off the excess flour.
7. Dip the chicken in the egg.
8. Cover chicken with bread crumbs (gently shake off excess).
9. Gently place the chicken in the hot oil and fry until golden brown (4 min each side), then turn over. Wait to add each chicken Kiev to the oil; if you place in 2 at once; the oil will cool down too quickly.
10. Remove chicken to a baking dish. Once all 4 pieces are done, bake for 18 to 20 minutes at 350°F. Than drain on paper towels for 10 minutes before serving. Be careful of the first spurt of butter when the chicken is pierced.
With the leftover chicken pieces: salt & pepper, then take them through the flour, egg and bread crumbs and fry in oil till golden brown. No chicken left behind! |
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