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Chicken Kiev #2
Ingredients
DirectionsCut butter in 12 pieces; chill till very firm. Skin and bone chicken breasts. Pound each piece of chicken on wet board into a 1/4 inch cutlet. Sprinkle each lightly with salt and pepper. Put piece of butter into center of each cutlet; fold cutlet snugly over butter on both sides. Roll meat around butter and fasten securely with toothpicks. Stir water into eggs; roll cutlets in crumbs, then in egg mixture. Roll in crumbs again. Place on waxed paper. Chill for 1 hour. Fry in deep fat for 3 to 5 minutes. Rate this Recipe
Review this RecipeNote: You must be a member to submit a review. Please Sign in or Sign Up. Member ReviewChicken Stroganoff Was pleasantly surprised by the taste of this recipe. Was very good recipe, even without onions or sour cream. Would recommend!! |
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