Chicken Kiev

* Exported from MasterCook *

Chicken Kiev

Recipe By : Elizabeth Powell
Serving Size : 4 Preparation Time :2:00
Categories : Chicken Breasts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 whole boneless skinless chicken breasts
1/2 cup butter -- softened
1 teaspoon fresh lemon juice
1 tablespoon fresh parsley -- chopped
1 tablespoon fresh chives -- chopped
1/2 cup all-purpose flour
salt
black pepper
1 egg
1 cup bread crumbs
6 cups peanut oil

Cut each chicken breast in half; remove tendons. One at a time, place
breast halves between two sheets of waxed paper and pound flat.
Combine butter, lemon juice, and herbs. Form into four rolls to fit in
middle of each flattened breast half (about 3 inches long). Chill 1/2 hour,
until firm. Place a roll of butter on each breast half and fold breast half
around it, beginning with one long side, then short sides, finishing with a lon
g
side -- like an envelope. Press edges together and roll each piece as it is
finished in a sheet of waxed paper. Chill at least one hour while you finish
with other preparations.
Season flour with salt and pepper. Beat egg lightly with 1 teaspoon water
.
Line up a plate with flour, a shallow dish with beaten egg, and a plate with
bread crumbs. One by one, roll each piece in flour to coat, then dip in egg,
coating completely, and roll in bread crumbs, pressing crumbs into egg coating.
Place chicken pieces on a tray and refrigerate for one hour.
Heat peanut oil in a fryer or wok to 350 degrees. Fry chicken pieces, two
at a time, in hot oil, until browned evenly and firm to the touch, about five
minutes.

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