Chicken Kiev
4 boneless, skinless chicken breast halves
1/2 tsp. black pepper
1 tsp. salt
1 stick (8 tablespoons) butter, softened
1 T lemon juice
2 T minced fresh parsley
1 T minced fresh chives
1 tsp. minced garlic
1/2 cup flour
1 large egg
1 1/2 cups dry bread crumbs
1/2 cup oil
In a small bowl, combine butter, lemon juice, 1 tablespoon of the parsley, chives, garlic, and a pinch each of salt and pepper. Cream together until well mixed. Form into 4 rolls resembling hot dogs, wrap in plastic wrap and freeze until firm.
Pound chicken between pieces of plastic wrap or wax paper to 1/4 inch thick. Season with salt and pepper.
Lay one frozen butter roll on each chicken breast. Using the plastic wrap to assist, fold one end over the butter, fold in ends and roll into a log, completely enclosing the butter; roll very tightlyand secure with a toothpick. Repeat with each breast.
Place the flour in a shallow bowl. In a second shallow bowl, beat the egg with a fork. In a third bowl, mix the bread crumbs with the other tablespoon of parsley, 1 teaspoon salt, and 1/2 teaspoon pepper.
Dredge each chicken breast in the flour, then dip into the egg, and roll in the bread crumbs. Place on a baking sheet or plate and refrigerate for at least 1 hour.
Preheat oven to 350 F.
Heat the oil in a large skillet over medium-high heat. Use tongs to place the chicken in the hot oil and fry until the bottom sides are brown (about 3-4 minutes). Turn and brown the other side of each chicken breast for 2-3 minutes.
Transfer chicken to a baking sheet and bake for 15 minutes. |
