| Recipes with similar ingredients: | ||
Chicken Ham and Bacon Casserole | ||
|
Chicken and Rice | ||
|
Chicken Livers and Bacon | ||
|
Sunday Chicken | ||
|
Dijon-Glazed Chicken | ||
Email
Print
Chicken Kiev
Ingredients:
1/2 c. butter, softened
1 Tbs. chopped fresh parsley
1/2 tsp. dried whole rosemary
1/4 tsp. salt
1/8 tsp. pepper
6 chicken breast halves, skinned and boned
1/3 c. flour
1 egg, well beaten
1 1/2 to 2 c. soft bread crumbs
Vegetable oil
1/2 c. butter, softened
1 Tbs. chopped fresh parsley
1/2 tsp. dried whole rosemary
1/4 tsp. salt
1/8 tsp. pepper
6 chicken breast halves, skinned and boned
1/3 c. flour
1 egg, well beaten
1 1/2 to 2 c. soft bread crumbs
Vegetable oil
Directions:
Combine butter and seasonings; blend thoroughly. Shape butter mixture into a stick; cover and freeze about 45 minutes or until firm. Place each piece of chicken between 2 sheets of wax paper. Flatten each chicken piece to 1/4" thickness using a meat mallet. Cut stick of butter mixture into 6 pats; place a pat in center of each chicken breast
Fold long sides of chicken over butter; fold ends over and secure with a wooden pick. Dredge each piece of chicken in flour, dip in egg, and coat with bread crumbs. Fry chicken in 1" hot oil (350), cooking 5 minutes on each side or until browned.
Makes 6 Servings
Combine butter and seasonings; blend thoroughly. Shape butter mixture into a stick; cover and freeze about 45 minutes or until firm. Place each piece of chicken between 2 sheets of wax paper. Flatten each chicken piece to 1/4" thickness using a meat mallet. Cut stick of butter mixture into 6 pats; place a pat in center of each chicken breast
Fold long sides of chicken over butter; fold ends over and secure with a wooden pick. Dredge each piece of chicken in flour, dip in egg, and coat with bread crumbs. Fry chicken in 1" hot oil (350), cooking 5 minutes on each side or until browned.
Makes 6 Servings
This recipe has not been rated or commented on