Chicken Kiev

• Add to Your Recipe Box
• Add to Cookbook
• Add to Menu
• Print Recipe

• Categories
• Chicken
• Eggs
• Main Dish
• Meat
• Meat: Chicken
• Meat: Poultry

Ingredients

Directions

Flatten the chicken breasts to a thickness of about 1/4 inch by placing them between pieces of wax paper and pounding them lightly with a rolling pin or flat sided kitchen mallet.

Lay out the breasts boned side up (the unsmooth side).

Salt to taste and sprinkle with the pepper and chives.

Place a finger of butter on each breast half.

Roll up the butter in the breast meat as you would wrap a package, tucking in the ends at the beginning.

Dip the rolled breasts in flour, then in the beaten eggs and finally in the bread crumbs.

Chill inthe fridge for about 3 hours or more.

Heat the oil to 365 degrees F in a saucepan or deep skillet.

The oil should be deep enough to cover the breasts.

Deep fry the breasts for 4-5 minutes uncrowded or until golden brown.

Drain on paper towels and serve immediately.

If frying in batches, keep others warm in an oven.

I like these served with warm Hollandaise sauce and a very slight sprinkle of dill for color.