chicken kiev
(2)
This is based on a Rachael Ray recipe. It's simple and delicious! This is great served with potatoes and onions. Yum!
(2)
yield
4 serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For chicken kiev
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canola oil, for frying
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4boneless, skinless chicken breasts - 6-8 oz each
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2 clovegarlic, finely chopped
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3 Tbspchives, chopped
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2 Tbspparsley, finely chopped
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1 Tbspdill, finely chopped
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6 Tbspchilled butter
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1 cflour
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2eggs
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1 cunseasoned bread crumbs
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1lemon, wedged
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salt and freshly ground black pepper, to taste
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toothpicks
How To Make chicken kiev
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1Heat 1 1/2 inches of oil to 360 degrees F in a large, deep skillet.
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2Pound each chicken breast out (between waxed paper) to 1/4 inch thickness.
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3Combine chopped garlic and herbs. Cut the cold butter into 4 equal-sized pieces and coat each completely with the herb/garlic mix.
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4Put 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.
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5Squeeze 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.
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6Fry the chicken bundles for 7-8 minutes on each side or until they reach a deep golden brown all over.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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