Chicken Kiev
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A home-kitchen version of chicken kiev, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 4 large chicken breasts, boned, skinned and halved
- salt
- 1 Tbsp. chopped green onion
- 1 Tbsp. snipped parsley
- 1 Tbsp. water
- 1/2 c. fine dry bread crumbs
- 1/4 lb. (1 stick) butter
- all-purpose flour
- 1 beaten egg
- fat (for frying)
Method
Place chicken pieces, boned side up, between 2 pieces of clear plastic wrap.
Working out from center, pound to form cutlets not quite 1/4-inch thick.
Peel off wrap.
Sprinkle with salt, onion and parsley.
Cut the stick of chilled butter into 8 slices, placing one at the ends of each cutlet.
Roll meat as for jellyroll, tucking in sides.
Press end and seal well.
Coat each roll with flour and dip in mixture of water and beaten egg.
Roll in bread crumbs.
Chill thoroughly (at least 1 hour).
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