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Chicken >> Chicken Kiev
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Chicken >> Chicken Kiev


1 Cup Butter,softened 2 Tablespoons Snipped Parsley 1 ½ Teaspoons Dried Tarragon Leaves 1 Teaspoon Snipped Chives 1 Clove Garlic, Crushed 1 Teaspoon Salt 1/8 Teaspoon Pepper 6 Whole Chicken Breasts, Boned, Split And Skin Removed ½ Cup All-purpose Flour 5 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 ¼-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. You can serve with your family and friends.
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