Chicken Kiev

Name: Chicken Kiev
Ingredients: 8 small whole chicken breasts, without bone and skin; 1 1/2 cups butter, frozen; 3 Tbsp fresh parsley, chopped; 2 small cloves garlic, minced; 2 tsp tarragon leaves, freshly cut or 1 1/2 tsp dried; 1 tsp chopped chives; 1/2 tsp salt; 1/8 tsp black pepper; 3/4 cup flour; 2 1/2 cups dry bread crumbs; 4 to 5 eggs well beaten; vegetable oil

12 ingredients

14 steps

Ingredients

8 small whole chicken breasts, without bone and skin
1 1/2 cups butter, frozen
3 Tbsp fresh parsley, chopped
2 small cloves garlic, minced
2 tsp tarragon leaves, freshly cut or 1 1/2 tsp dried
1 tsp chopped chives
1/2 tsp salt
1/8 tsp black pepper
3/4 cup flour
2 1/2 cups dry bread crumbs
4 to 5 eggs well beaten
vegetable oil

Directions

1

To prepare the herbed butter mix in a medium bowl the softened butter, parsley, tarragon, chives, garlic, salt and pepper.
2

Shape into a rope for easy cutting.
3

Wrap in aluminum foil and freeze until firm.
4

Next prepare the chicken rolls by cutting chicken breasts into halves.
5

Place them between 2 pieces of plastic wrap and pound until 1/4 inch thick.
6

Work very carefully, not tearing the meat.
7

Cut the frozen butter into 16 pieces.
8

Place 1 piece herbed butter on center of each chicken breast.
9

Fold chicken over butter, making sure, the butter is enclosed.
10

Fasten chicken rolls with wooden picks.
11

Roll chicken into flour, dip into beaten eggs, coat completely with bread crumbs.
12

Repeat with every chicken roll. Cover the breaded chicken rolls and refrigerate them about 2 hours. Heat oil in Dutch oven (4 inches oil) to 360°F.
13

Fry two pieces at a time, for about 8 minutes, until deep golden brown, turning if necessary.
14

Drain on paper towel.