Chicken Kiev

Kathy D

By
@LifeIsGoodkd

This is based on a Rachael Ray recipe. It's simple and delicious! This is great served with potatoes and onions. Yum!


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Comments:

Serves:

4

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

canola oil, for frying
4
boneless, skinless chicken breasts - 6-8 oz each
2 clove
garlic, finely chopped
3 Tbsp
chives, chopped
2 Tbsp
parsley, finely chopped
1 Tbsp
dill, finely chopped
6 Tbsp
chilled butter
1 c
flour
2
eggs
1 c
unseasoned bread crumbs
1
lemon, wedged
salt and freshly ground black pepper, to taste
toothpicks

Directions Step-By-Step

1
Heat 1 1/2 inches of oil to 360 degrees F in a large, deep skillet.
2
Pound each chicken breast out (between waxed paper) to 1/4 inch thickness.
3
Combine chopped garlic and herbs. Cut the cold butter into 4 equal-sized pieces and coat each completely with the herb/garlic mix.
4
Put flour on 1 plate, beat eggs with a little cold water and put in a pie plate, and put the bread crumbs on a third plate.
5
Squeeze a lemon over each piece of chicken and season with salt and pepper. Put an herbed butter cube on each piece of chicken and roll up tightly, securing with a toothpick. Roll stuffed breasts first in the flour, then egg, then bread crumbs - coating well.
6
Fry the chicken bundles for 7-8 minutes on each side or until they reach a deep golden brown all over.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Eastern European