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- whole skinless, boneless chicken breast halves
- 1 c
- all-purpose flour, seasoned with salt and pepper
- 3 large
- whole eggs, beaten
- 2 1/2 c
- fine dry bread crumbs
- vegetable oil for frying
- 2/3 c
- unsalted butter
- whole garlic cloves, minced
- 3/4 c
- chopped fresh parsley
Refrigerate until firm.
Carefully place a slice of the firm garlic butter into each pocket.
Place a flattened chicken strip over the top of each chicken breast to completely cover the butter.
Coat the chicken with the flour, then with the egg and finally with the bread crumbs. Coat again with the egg and bread crumbs.
Two methods of cooking: Pan-Fry or Deep Fry
Preheat the oven to 400 F.
To pan-fry: heat enough oil in a skillet to come halfway up the sides of the chicken. Cook the Kievs over medium heat for 6 minutes each side, or until golden brown and cooked through. Transfer to a wire rack in the oven for a few minutes to allow the coating to crispen.
Remove from the oil and drain on crumpled paper towels. Keep warm in the oven on a wire rack while cooking the rest.
Serve Chicken Kievs with a crisp salad and fresh bread.