Chicken Kiev

Vegetable oil
4 chicken breast boneless, skinless
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 cloves of garlic, minced
6 tablespoons chilled butter
1 cup flour
2 eggs
1 cup plain bread crumbs
1 lemon
Pepper Plain

1. Flatten chicken breasts with meat mallet between sheets of plastic wrap until about 1/4" thickness.
2. Combine herbs and garlic in small bowl.
3. Cut 4 (1 1/2 tablespoons) pieces of cold butter and roll each piece in the herb garlic mixture.
4. In three separate bowls, set out flour, beaten eggs with a splash of cold water and bread crumbs.
5. Squeeze a lemon juice over chicken breasts. Season chicken with salt and pepper.
6. Place an herb-covered piece of butter on each piece of chicken.
7. Wrap and roll chicken breasts tightly up and over the butter cubes. Secure stuffed chicken with toothpicks.
8. Roll stuffed breasts in flour, then egg, then bread crumbs.
9. Put about an inch and a half of vegetable oil in a large skillet, heat over medium high heat.
10. Fry chicken 7 to 8 minutes on each side until deep golden brown all over.

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