Chicken Kiev

Ingredients

Directions

Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken.

Wrap and refrigerate until seasoned butter is frozen.

To Make Seasoned Butter

In a small bowl

Combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder

Mix well.

Spread mixture into a 2 x 4 inch rectangle on a piece of aluminum foil

Freeze until firm.

When butter is firm

Cut into 6 equal size pieces and place one piece on each chicken breast

Fold in edges of chicken

Roll to encase butter completely

Secure with toothpicks.

In a small bowl

Beat eggs with water.

In a shallow dish or bowl

Mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour.

Place bread crumbs in a separate shallow dish or bowl

Dip chicken rolls in seasoned flour, then egg mixture, then crumbs

Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.

Heat oil in a large skillet over medium high heat.

When oil is hot

Deep fry chicken rolls for about 5 minutes

Turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside

Drain on paper towels, garnish with lemon slices and parsley

Serve.

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