Chicken Kiev

Name: Chicken Kiev
Ingredients: 1/4 cup plus 2 tablespoons butter, softened; 1 tablespoon chopped fresh parsley; 1 clove garlic, minced; 1/4 teaspoon dried tarragon or other desired herb; 1/4 teaspoon salt; 1/8 teaspoon pepper; 6 skinned, boned chicken breast halves; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 large egg, beaten; 1 tablespoon water; 1/2 cup all-purpose flour; 1 1/2 to 2 cups soft breadcrumbs (homemade); 1/2 cup vegetable oil

14 ingredients

5 steps

Ingredients

1/4 cup plus 2 tablespoons butter, softened
1 tablespoon chopped fresh parsley
1 clove garlic, minced
1/4 teaspoon dried tarragon or other desired herb
1/4 teaspoon salt
1/8 teaspoon pepper
6 skinned, boned chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
1 large egg, beaten
1 tablespoon water
1/2 cup all-purpose flour
1 1/2 to 2 cups soft breadcrumbs (homemade)
1/2 cup vegetable oil

Directions

1

Combine first 6 ingredients in a small bowl; stir until blended. Shape butter mixture into a 3-inch stick; cover and freeze 45 minutes or until firm.
2

Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Season chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper.
3

Cut butter stick into 6 pats; place 1 pat in center of each chicken breast half; fold long sides of chicken over butter, fold ends over, and secure with wooden picks.
4

Combine egg and water, stirring well. Dredge each chicken roll in flour, dip in egg mixture, and dredge in breadcrumbs. Cover and chill rolls 1 to 8 hours.
5

Heat 1/2 cup oil to 350° in a large skillet; fry chicken in hot oil 3 minutes or until browned, turning to brown rolls evenly. Transfer chicken to a baking sheet; bake at 350° for 16 to 18 minutes.