Chicken Kiev

By Talk2usoon

Although the classic version of Chicken Kiev is deep-fat fried, you can start this version stove-top & finish it in the oven. Perfection!

Ingredients

• 4 whole medium chicken breasts (3 lbs.)
• 2 tablespoons fresh-snipped parsely
• 1 to 2 tablespoons chopped green onion
• 1 stick of butter, chilled
• 1/3 cup all purpose flour
• 1 beaten egg
• 1 tablespoon water
• 1/2 cup fine dry bread crumbs
• Cooking oil or shortening for deep-fat frying

Preparation

Step 1

Skin, halve lengthwise, and bone chicken breasts. Place 1 piece of chicken between two pieces of clear plastic wrap. Working from center to edges, pound lightly with a meat mallet, forming a rectangle about 1/8" thick. Remove plastic wrap; sprinkle chicken with some parsley and onion. Season with salt and pepper. Repeat with remaining chicken.

Cut *chilled* butter into 8 sticks, each about 2 to 2 & 1/2 " long. Place *1* of the sticks on each chicken piece. Fold in sides; roll up jelly roll style, pressing all edges together gently with your fingers, to seal.

Place flour in a shallow dish. in another shallow dish combine egg and water. Roll chicken in flour to coat, then dip in egg mixture. Coat with crumbs. Cover, chill at least an hour.

Heat an additional 1/4 cup butter in a large skillet. Fry chilled chicken rolls on all sides about 5 minutes or until brown. Transfer to a 12x7.5x2" baking dish. Bake ina 400 degree oven for 15 to 18 minutes. Spoon pan drippings over individual servings.

Serve over buttered noodles with a green vegetable.