Chicken Kiev

(from castro15’s recipe box)

Categories: Chicken

Ingredients

  • 1 tbsp chopped green onion
  • 1 tbsp fresh parsley
  • 1 garlic clove, minced
  • 1/2 of a 1/4-lb stick of butter, chilled
  • 1 egg, beaten
  • 1 tbsp water
  • 1/4 cup flour
  • 1/2 cup breadcrumbs
  • 4 chicken breasts
  • salt and black pepper
  • 1 tbsp butter
  • 1 tbsp cooking oil

Directions

  1. In a small bowl, combine green onion, parsley and garlic; set aside. Cut chilled butter into 2 2 1/2×1/2-inch sticks. In a shallow bowl, stir together egg and water. Place flour in a second shallow bowl. Place breadcrumbs in a third shallow bowl. Set all three bowls aside.

  2. Place each chicken breast between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly into rectangles about 1/8-inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Divide green onion mixture among chicken. Place a butter stick in center of each chicken piece. Fold in sides; roll up from bottom edge.

  3. Coat chicken rolls with flour. Dip in egg mixture; coat with breadcrumbs. Dip in egg mixture again; coat with more breadcrumbs. Place coated chicken in a 2-qt rectangular baking dish. Cover and chill overnight.

  4. In a large skillet, melt the 1 tbsp butter over medium-high heat; add oil. Add chilled chicken. Cook about 5 minutes or until golden brown. Return rolls to baking dish. Bake, uncovered, at 400 for 15-18 minutes.

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