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  Added: May 17, 2011  •  Visited (1318)  •  Print version Print this recipe (51)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Chicken Kiev
What You Need:
  • ½ cup butter or margarine
  • 1/8 teaspoon pepper
  • 1 egg, slightly beaten
  • 1 clove garlic, crushed
  • 1 tablespoon water
  • 2 teaspoons chopped chives
  • 4½ lb chicken breasts, boned
  • 2 teaspoons chopped parsley
  • 1 teaspoon salt
  • Shortening or salad oil
  • ½ teaspoon crumbled rosemary
  • ¼ cup flour

  • How To Cook:
    1. In a small bowl, combine butter, garlic, chives, parsley, salt, rosemary and pepper; blend well.

    2. Lay on sheet of waxed paper; fold paper over top; then pat into ¾-inch thick roll.

    3. Wrap in the waxed paper; freeze or refrigerate until very hard.

    4. In a bowl, blend egg and water well.

    5. Then with a rolling pin pound each chicken breast to ¼ inch thickness.

    6. Now cut hard roll of butter mixture into 4 equal pieces; lay one piece on chicken breast and roll it up in the chicken; secure with skewer or string. Repeat.

    7. In Dutch oven, heat 1½ inches shortening or salad oil to 370°F on deep-fat-frying thermometer, or until square of day-old bread browns in 60 seconds.

    8. Meanwhile dip chicken rolls in flour, then in egg mixture, then in flour. Now, with tongs, lower 2 chicken rolls into hot fat.

    9. Fry about 15 minutes, turning occasionally; then drain on paper towels. Repeat. Remove skewers or string.

        If preferred, coated chicken rolls may be pan-fried. Melt ¼ cup butter or margarine in a pan. Brown the chicken rolls on all sides; cover and cook 12 minutes; then uncover, and cook for 5 minutes or until crisp, turning once.
    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » Ukraine
    Dish » Main Courses
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Dairy » Butter
    Main Ingredient » Grains & Cereals » Flour


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