Chicken Kiev

Name: Chicken Kiev
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Eastern European
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

By Kathy D
@LifeIsGoodkd

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

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

Add to Grocery List

·

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

How to Make Chicken Kiev

Step-by-Step

Heat 1 1/2 inches of oil to 360 degrees F in a large, deep skillet.
Pound each chicken breast out (between waxed paper) to 1/4 inch thickness.
Combine chopped garlic and herbs. Cut the cold butter into 4 equal-sized pieces and coat each completely with the herb/garlic mix.
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.
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.
Fry the chicken bundles for 7-8 minutes on each side or until they reach a deep golden brown all over.