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Chicken kiev

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Ingredients/Components

salt - 3/4 tsp
butter or margarine, softened
unsifted all-purpose flour - 3/4 c
eggs, well beaten - 3 item
pepper - 1/8 tsp
chopped parsley - 2 Tbsp
each - 6 boned,
clove garlic, crushed - 1 item
dried tarragon leaves
salad oil for deep frying - 1 item
packaged dry bread crumbs

How to make chicken kiev:

Herb Butter:1 c. butter or margarine, softened2 Tbsp. chopped parsley1 1/2 tsp. dried tarragon leaves1 clove garlic, crushed3/4 tsp. salt1/8 tsp. pepper In small bowl with rubber scraper, thoroughly mix butter, parsley, tarragon, garlic, salt and pepper. On foil, shape into 6-inch square. Freeze until firm, about 40 minutes.

Meanwhile, wash chicken; dry well on paper towels. Carefully remove skin; cut each breast in half. Pound chicken to 1/4-inch thickness. Cut frozen butter into 12 pats. Place a pat of herb butter in center of each piece of chicken. Fold ends over, making sure no butter is showing. Fasten with toothpick. Roll each chicken piece in the flour. Dip each in beaten egg. Roll in crumbs. Shape each piece in palm of hands into triangles. Refrigerate, covered, until chilled, about 1 hour. Fry in salad oil at 360° until browned, 5 minutes; drain. Keep warm in 200° oven for 15 minutes (no more) in large pan lined with paper towels. Serves 8.

Can also be frozen in freezer wrap. To serve, unwrap packets but do not defrost. Bake, uncovered, 35 minutes in 350° oven.

Recipe categories: Chicken, Poultry, Chicken breast.

Rating:

3.3

Average rating: 3.3, total votes: 4

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