A Russian classic, these
crispy-fried breaded chicken rolls are filled with garlic and
herb butter.
Chicken
Kiev
- 1 cup butter, softened
- 2 tablespoons snipped
parsley
- 1 1/2 teaspoons dried
tarragon leaves
- 1 teaspoon snipped chives
- 1 clove garlic, crushed
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 12 boneless, skinless
chicken breast halves
- 1/2 cup all-purpose flour
- 5 large eggs, well beaten
- 2 cups dry bread crumbs
- Wooden picks
- Vegetable oil for frying
- In a small bowl, blend
butter, parsley, tarragon, chives, garlic salt and pepper. Shape
into a 4-inch square on aluminum
foil. Wrap and freeze until firm, 30 to 40 minutes.
- Place chicken breasts
between two pieces of plastic wrap; pound to 1/4-inch thickness.
Cut frozen butter square into
12 pieces. Place 1 piece of butter in the center of each chicken
breast. Fold chicken over
butter, making sure butter is sealed completely inside chicken.
Fasten with wooden picks.
- Roll chicken in flour;
dip in beaten eggs and coat with bread crumbs; repeat.
- Heat 3 to 4-inches of
vegetable oil in deep fryer to 340°F (170°C). Fry chicken,
3 pieces at a time,
until deep golden brown, about 8 minutes, turning if necessary;
drain.
Makes 12 servings.
Note: Chicken can be refrigerated,
covered, after frying for up to 6 hours. About 45 minutes
before serving, heat oven
to 350°F (175°C). Cover and bake chicken 30 minutes.
Uncover and bake 5
minutes.
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