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Chicken Kiev Recipe

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Chicken Kiev image
Patty Shoe Shopping

 

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

Contributor:  
Contributor:  
Patty Curtis Stuckey

Category:
Category:

Ingredients:  
Ingredients:  
4 large chicken breasts, boned, skinned and halved lengthwise
salt
1 Tbsp green onion, chopped
1 Tbsp parsley, chopped
stick butter, chilled
flour
1 Tbsp water
1 egg, beaten
c fine dry bread crumbs
fat or oil for frying

Directions:
Directions:
Place chicken pieces between 2 pieces of clear plastic wrap. Working from center, pound to form cutlets not quite inch thick. Peel off wrap; sprinkle with salt, onion, and parsley. Cut the stick of chilled butter into 8 sticks; place a stick at end of each cutlet. Roll meat as for jelly roll, tucking in sides. Press end to end to seal well. Coat each roll with flour and dip in mixture of water and beaten egg, and then toll in bread crumbs. Chill thoroughly, at least 1 hour (Patty suggests preparing a day ahead of time and chilling, covered in refrigerator overnight.) Fry chicken rolls in deep hot fat 375 about 5 minutes or until golden brown. (If chicken breasts are large and thick, be sure to cook long enough to get them done on insides. It is better if the breasts are not super thick.)

Number Of Servings:
Number Of Servings:
4-8
Personal Notes:
Personal Notes:
Found a new shoe in Belfast, ME.

 

 

 

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