chicken kiev
Updated on Jul 28, 2014
This is based on a Rachael Ray recipe. It's simple and delicious! This is great served with potatoes and onions. Yum!
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- - canola oil, for frying
- 4 - boneless, skinless chicken breasts - 6-8 oz each
- 2 cloves garlic, finely chopped
- 3 tablespoons chives, chopped
- 2 tablespoons parsley, finely chopped
- 1 tablespoon dill, finely chopped
- 6 tablespoons chilled butter
- 1 cup flour
- 2 - eggs
- 1 cup unseasoned bread crumbs
- 1 - lemon, wedged
- - salt and freshly ground black pepper, to taste
- - toothpicks
How To Make chicken kiev
-
Step 1Heat 1 1/2 inches of oil to 360 degrees F in a large, deep skillet.
-
Step 2Pound each chicken breast out (between waxed paper) to 1/4 inch thickness.
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Step 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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Step 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.
-
Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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