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Saturday, July 30, 2016

chicken kiev

Ingredients

  • Servings: 6
  • 1/2 cup butter
  • 1/2 tablespoon chopped fresh parsley
  • 1/2 tablespoon chopped fresh chives
  • 1 tablespoon lemon juice
  • 6 skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 2 cups dried bread crumbs
  • 3 eggs, lightly beaten
  • 3 tablespoons water
  • 2 quarts vegetable oil for frying

Recipe

  • 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.

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