Chicken Kiev
(from stbblfldl’s recipe box)
Source: Virginia
Prep time: 20 minutes
Cook time: 45 minutes
Serves 8 people
Categories: Main Dish
Ingredients
- 8 boneless chicken breasts
- Pepper and salt to taste
- About 3/4 stick of butter, softened
- Lemon juice
- Fresh parsley, chopped
- 2 eggs beaten with 2 Tablespoons milk
- Bread crumbs ( I make these from white sandwich bread. Just put it in a chopper.)
- Toothpicks
Directions
-
Pound each chicken breast between sheets of waxed paper with a meat mallet or rolling pin until it is thin. Sprinkle each breast with pepper and salt to taste.
-
Mix the butter, lemon juice to taste, and parsley together and then form into balls of about 1/2 inch in diameter.
-
Place one ball in the center of each fillet. Roll the meat over the butter ball, tuck the ends in and secure with toothpicks. They won’t be perfect-I usually use 2-3 toothpicks in each.
-
Dip each roll in milk and egg mixture and then roll in bread crumbs.
-
Fry each roll in hot deep oil (Crisco oil) until they are golden. It’s hard to know how hot that you want the oil to be-you don’t want to burn the bread crumbs, but the oil will cool when you put in the chicken, so you’ll have to adjust the temperature. I usually fry one or two at a time in a fairly small, but deep pot.
-
After I fry them, I put them in the oven, uncovered, at about 350 degrees for 20-30 minutes to make sure that they are done. I don’t think that I fry them long enough for them to get totally done because I don’t want to burn them. Ideally, the butter should pour out when they are cut, but sometimes it seeps out in the pan while they’re in the oven.