Ingredients: |
Ingredients: 4 boneless, skinless chicken breasts
salt & pepper, to taste
1 tablespoon garlic powder
1 tablespoon onion powder
4 small onion cubes/slices
16 slices Swiss cheese
½ pound sliced ham
1 cup flour
4 large whole eggs, beaten with 1 teaspoon water
2 cups bread crumbs (panko)
vegetable oil (for frying)
|
Directions: |
Directions:Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until between 1/2 - 1/4 inch thick with a mallet, rolling pin, or heavy pan.
Remove the plastic wrap and place a layer of Swiss cheese, then ham, then a small cube/slice of onion and then one more layer of Swiss cheese.
Using the plastic wrap to assist, fold in ends of breast and evenly roll breast into a log, completely enclosing the filling. Place onto a new sheet of plastic wrap.
Wrap the chicken in the plastic wrap, twist the excess plastic at the ends, and chill in the fridge to set for 30 minutes.
After the rolls are set, prepare large, dishes with flour, beaten egg, and bread crumbs, and dredge the chicken in the flour, egg, and bread crumbs.
Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees.
Gently place each breast in oil, sealed-side down, and cook until golden brown, approximetley 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees. If a good color is achieved and the chicken’s center is still not cooked through you can finish them in a 325 degree oven for 10-20 minutes depending on size.
Remove to a cooling rack set in a sheet pan and allow to drain for 5 to 10 minutes before serving. |
This recipe for Chicken Kiev is from