Prep time: 20 minutes Chill time: 2 hours Cook time: 20 minutes Serves 4
This dish is awesome. A restaurant can’t produce Chicken Kiev as tasty as this nor as fresh and it’s easier than you might think. Most restaurants who serve this have price tag of over $20 a plate and serve frozen Kiev made at a factory provided by their suppliers (with preservatives). This Chicken Kiev is without preservatives and tastes fresh! We made our butter mixture the day before serving this dish saving us an hour of preparation time.
- 6 Tablespoons butter or margarine, softened
- 2 Tablespoons minced chives
- 2 Tablespoons chopped parsley
- 4 skinless, boneless chicken breast halves
- Fresh ground pepper
- 2 eggs lightly beaten
- 1 cup bread crumbs
- Vegetable oil for frying
- Blend together butter, chives, and parsley. Form into a roll the size of a stick of butter, wrap, and place in freezer until firm, about 1 hour.
- Pound chicken breasts to ¼ inch thickness between two pieces of plastic wrap or wax paper. Season with pepper
- Remove butter from freezer and cut into 4 equal portions. Place one cube on each breast and roll, tucking in all sides; secure with wooden toothpicks. Dip each piece in beaten eggs, then roll in bread crumbs. Refrigerate at least 1 hour.
- In a deep fat fryer or large heavy saucepan, heat 3 inches of oil to 350 degrees. Add chicken and fry for 15-20 minutes, until golden brown. Remove wooden picks and serve.
This was absolutely delicious. The butter and chive mixture pour out the middle of the chicken as we cut into the golden brown chicken. The coating of bread crumbs and egg was just enough to hold it together but provide a tad bit of crunchy topping. Overall, one of our favorites and not as difficult to make as one might think. We served it with complimentary Cheesy Mashed Potatoes, recipe found here, and green beans with bacon. If you are needing a deep fat fryer, you can find one by clicking on the picture.