Chicken Kiev (Nfwf89a)

---------- Recipe via Meal-Master (tm) v8.04

Title: Chicken Kiev (Nfwf89a)
Categories: Main dish, Chicken, Ethnic
Yield: 6 servings


3 Chicken breasts; skinned --
: Salt to taste
1/4 ts Pepper
2 TB Green onion -- finely cut
: fre
6 TB Unsalted butter -- cut into
1/2 c Flour
2 Egg -- lightly beaten
1 1/2 c Bread -- crunbsfresh
: Vegetable oil -- for frying

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 thebreast 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
in the 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 GUY FROM: GUY ATTWOOD (NFWF89A)

Recipe By :

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