Featured Pinch Tips Video
- 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
1Remove the thin tenderloin strips from the underside of the chicken breasts and place them on lightly oiled plastic wrap or waxed paper. Gently flatten them with a meat mallet or small heavy bottomed pan and put in the refrigerator.
2To make the garlic butter, soften the butter, then add the garlic, parsley, salt and pepper, and mix well. Spoon the butter along one end of a piece of oiled plastic wrap or damp grease proof or waxed paper and roll it up into a sausage shape, twisting the ends.
Refrigerate until firm.
3Cut a short slit into the top of each chicken breast and make a pocket by cutting just under either side of the slit with the tip of a small sharp knife.
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.
4Place the seasoned flour, egg and bread crumbs in separate shallow dishes.
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.
5To deep-fry: preheat the oil in a deep saucepan to 325 F. Add two of the chicken breasts and fry for 8 - 12 minutes, or until golden brown.
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.