Chicken Kiev #3 (Nfwf89a) 1i27

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Title: Chicken Kiev #3 (Nfwf89a) 1i27
Categories: Chicken, Main dish
Yield: 6 servings


3 Chicken breasts -- deboned
: an
: Salt to taste
1/4 ts Pepper
2 TB Chives or green onion tops
6 TB Butter; unsalted -- cut
: into
1/2 c Flour
2 Eggs -- lightly beaten
1 1/2 Bread crunbs -- fresh
: Vegetable oil

Flatten the chicken breasts to a thickness of about
1/4 " by placing them between pieces of wax paper and
pounding them lightly with a rolling pin or flat sided
kitchen mallet. Lay out the breasts boned side up
(the unsmooth side). Salt to taste and sprinkle with
the pepper and chives. Place a finger of butter on
each breast half. Roll up the butter in the breast
meat as you would wrap a package, tucking in the ends
at the beginning. Dip the rolled breasts in flour,
then in the beaten eggs and finally in the bread
crumbs. Chill inthe fridge for about 3 hours or more.
Heat the oil to 365*F in a saucepan or deep skillet.
The oil should be deep enough to cover the breasts. A
Fry Daddy works great here. Deep fry the breasts for
4-5 minutes uncrowded or until golden brown. Drain on
paper towels and serve immediately. If frying in
batches, keep others warm in an oven. I like these
served with warm Hollandaise sauce and a very slight
sprinkle of dill for color. Enjoy

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