Chicken Kiev

Chicken Kiev
Chicken Kiev

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 1

    tablespoon chopped green onion

  • 1

    tablespoon snipped fresh parsley

  • 1

    clove garlic, minced

  • 1/2

    of a 1/4-pound stick of butter, chilled

  • 1

    egg, beaten

  • 1

    tablespoon water

  • 1/4

    cup all-purpose flour

  • 1/2

    cup fine dry bread crumbs

  • 4

    skinless, boneless chicken breast halves

  • Salt and black pepper

  • 1

    tablespoon butter

  • 1

    tablespoon cooking oil

Directions

Directions 1. In a small bowl combine green onion, parsley, and garlic; set aside. Cut chilled butter into four 2-1/2x1/2-inch sticks. In a shallow bowl stir together egg and water. Place flour in another shallow bowl. Place bread crumbs in a third shallow bowl. Set aside. 2. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Sprinkle with one-fourth of the green onion mixture. Place a butter piece in center of chicken piece. Fold in sides; roll up. Repeat with remaining chicken. 3. Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with with additional bread crumbs. (Coat ends well to seal in the butter.) Place coated chicken in 2-quart rectangular baking dish. Cover and chill for 1 to 24 hours. 4. In a large skillet melt the 1 tablespoon butter over medium-high heat; add oil. Add chilled chicken rolls. Cook about 5 minutes or until golden brown, turning to brown all sides. Place rolls in a 2-quart rectangular baking dish. Bake, uncovered, in a 400 degree F oven for 15 to 18 minutes or until chicken is no longer pink (170 degrees F). Spoon any drippings over rolls. Makes 4 servings. Cheesy Chicken Rolls Prepare as at DIRECTION, except substitute 2 1/2x1/2-inch sticks of caraway, blue, Gruyere, or cheddar cheese for the butter. If using caraway or blue cheese, omit the parsley. If using Gruyere cheese, substitute 2 teaspoons snipped fresh tarragon for the parsley. If using cheddar cheese, substitute 2 teaspoons snipped fresh thyme for the parsley.

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