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Ingredients
| salted butter: 1/2 cup |
| parsley (chopped): 1/2 Tbl (fresh) |
| chives (chopped): 1/2 Tbl |
| lemon juice: 1 Tbl |
| chicken breasts: 6 breasts (halved) |
| salt |
| black pepper |
| bread crumbs: 2 cups |
| eggs: 3 (lightly beaten) |
| water: 3 Tbl |
| vegetable oil: 2 qts (for frying) |
Chicken Kiev
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
10 min -
Servings
6 serving(s)
Tags
- In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and refrigerate.
- Place chicken breasts between 2 pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste.
- Remove seasoned butter from refrigerator and divide it into 6 portions.
- Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden toothpick.
- Add the water to the eggs and beat together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well. Chill breasts for one hour.
- In a deep fryer, heat oil to 365 degrees F (185 degrees C). Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve.