Chicken Kiev

Name: Chicken Kiev
Ingredients: 8 boneless chicken breast halves; salt; 2 Tbsp. scallions, chopped; 2 Tbsp. fresh parsley, chopped; 1 stick cold butter (cut in half, then cut each half into 4 lengthwise sticks); 3 eggs, beaten; fine dry bread crumbs

7 ingredients

10 steps

Ingredients

8 boneless chicken breast halves
salt
2 Tbsp. scallions, chopped
2 Tbsp. fresh parsley, chopped
1 stick cold butter (cut in half, then cut each half into 4 lengthwise sticks)
3 eggs, beaten
fine dry bread crumbs

Directions

1

Place each piece of chicken between 2 pieces of plastic wrap. Working out from center, pound with wooden meat mallet to form cutlets about 1/4-inch thick.
2

Peel off wrap and sprinkle each piece with salt.
3

Sprinkle scallions and parsley over cutlets. Place 1 stick of butter at the edge of each cutlet.
4

Roll meat around butter stick like for a jelly roll, tucking sides in as you go.
5

Press end to seal well.
6

Dust each roll in flour, dip in beaten eggs, then roll in fine dry bread crumbs.
7

Chill thoroughly, at least one hour.
8

Fry chicken rolls in deep, hot fat for about five minutes or until golden brown.
9

Serve with mushroom sauce.
10

Makes 4 to 6 servings.