Chicken Kiev

Name: Chicken Kiev
Ingredients: 3 each chicken breasts skinned; 1/4 teaspoon black pepper; 2 tablespoons scallions, spring or green onions cut; 6 tablespoons butter cut up; 1/2 cup flour, all-purpose; 2 each eggs lightly beaten; 1 1/2 cups bread crumbled

7 ingredients

13 steps

Ingredients

3 each chicken breasts skinned
1/4 teaspoon black pepper
2 tablespoons scallions, spring or green onions cut
6 tablespoons butter cut up
1/2 cup flour, all-purpose
2 each eggs lightly beaten
1 1/2 cups bread crumbled

Directions

1

Flatten the chicken breasts to a thickness of about 1/4 inch by placing them between pieces of wax paper and pounding them lightly with a rolling pin or flat sided kitchen mallet.
2

Lay out the breasts boned side up (the unsmooth side).
3

Salt to taste and sprinkle with the pepper and chives.
4

Place a finger of butter on each breast half.
5

Roll up the butter in thebreast meat as you would wrap a package, tucking in the ends at the beginning.
6

Dip the rolled breasts in flour, then in the beaten eggs and finally in the bread crumbs.
7

Chill in the fridge for about 3 hours or more.
8

Heat the oil to 365 degrees F in a saucepan or deep skillet.
9

The oil should be deep enough to cover the breasts.
10

Deep fry the breasts for 4 to 5 minutes uncrowded or until golden brown.
11

Drain on paper towels and serve immediately.
12

If frying in batches, keep others warm in an oven.
13

I like these served with warm Hollandaise sauce and a very slight sprinkle of dill for color.