Chicken Kiev

Name: Chicken Kiev
Ingredients: 1/2 c. butter, softened; 1 Tbsp. chopped fresh parsley; 1/2 tsp. dried whole rosemary; 1/4 tsp. salt; 1/8 tsp. pepper; 6 chicken breast halves, skinned and boned; 1/3 c. all-purpose flour; 1 egg, well beaten; 1 1/2 to 2 c. soft bread crumbs; veggie oil

10 ingredients

8 steps

Ingredients

1/2 c. butter, softened
1 Tbsp. chopped fresh parsley
1/2 tsp. dried whole rosemary
1/4 tsp. salt
1/8 tsp. pepper
6 chicken breast halves, skinned and boned
1/3 c. all-purpose flour
1 egg, well beaten
1 1/2 to 2 c. soft bread crumbs
veggie oil

Directions

1

Combine butter and seasonings; blend thoroughly.
2

Shape butter mixture into a stick; cover and freeze about 45 minutes or until firm.
3

Place each piece of chicken between 2 pieces of wax paper. Flatten each chicken piece to 1/4-inch thickness using a meat mallet or rolling pin.
4

Cut stick of butter mixture into six pats; place a pat in center of each chicken breast.
5

Fold long sides of chicken over butter; fold ends over and secure with a wooden pick. Dredge each piece of chicken in flour; dip in egg and coat with bread crumbs.
6

Fry chicken in 1 inch hot oil (350°).
7

Cook 5 minutes on each side or until browned.
8

Yields 6 servings.