"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Classic Kotneta no knebckn--Chicken Kiev Recipe

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This recipe for Classic Kotneta no knebckn--Chicken Kiev, by , is from The St. Kateri Tekawitha Catholic Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Father Steve



6 oz. butter
6 chicken s (with skin - 1 breast for each person, also works well with thighs)

1 slice of bread for each Kiev - fried and drained (ordinary toast also ok)

2 beaten eggs with a little milk

bread crumbs
lots of crushed garlic

Make garlic butter by mixing the crushed garlic with softened butter, add the parsley and tarragon --
set aside in the fridge to harden well

pound the chicken flat, and roll up around some of the cold garlic butter.
Brush the rolled chicken with beaten egg, roll in flour, brush more egg and this time roll in bread crumbs---keep cool until ready to cook. (I sometimes make these a day ahead, tightly wrap each
kiev in a film, and keep in the fridge.

Personal Notes:
Personal Notes:

Either cook in a hot oven (400 degrees) until brown and cooked through OR deep fry until cooked through.

Drain well, serve on top of the toasted bread and garnish with parsley.

When you cut into the chicken the garlic butter should spurt forth and butter the toast for you

Extra warmed garlic butter is always welcome




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