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Chicken Kiev (Nfwf89a)

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      Title: CHICKEN KIEV     (NFWF89A)
 Categories: Main dish, Chicken, Ethnic
      Yield: 6 Servings
 
 
        3    Chicken breasts; skinned --
  :          Salt to taste
      1/4 ts Pepper
        2 TB Green onion -- finely cut
  :          fre
        6 TB Unsalted butter -- cut into
      1/2 c  Flour
        2    Egg -- lightly beaten
    1 1/2 c  Bread -- crunbsfresh
  :          Vegetable oil -- for frying
  
  Flatten the chicken breasts to a thickness of about 1/4 " by placing
  them between pieces of wax paper and pounding them lightly with a
  rolling pin or flat sided kitchen mallet. Lay out the breasts boned
  side up (the unsmooth side). Salt to taste and sprinkle with the
  pepper and chives. Place a finger of butter on each breast half. Roll
  up the butter in thebreast meat as you would wrap a package, tucking
  in the ends at the beginning. Dip the rolled breasts in flour, then
  in the beaten eggs and finally in the bread crumbs. Chill in the
  fridge for about 3 hours or more. Heat the oil to 365*F in a saucepan
  or deep skillet. The oil should be deep enough to cover the breasts.
  A Fry Daddy works great here. Deep fry the breasts for 4-5 minutes
  uncrowded or until golden brown. Drain on paper towels and serve
  immediately. If frying in batches, keep others warm in an oven. I
  like these served with warm Hollandaise sauce and a very slight
  sprinkle of dill for color.   Enjoy GUY FROM: GUY ATTWOOD (NFWF89A)
  
  Recipe By     :
 
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