Chicken Kiev

Make sure the chicken is thoroughly coated in egg and bread crumbs to prevent the butter from leaking out.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Chicken Kiev

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    Ingredients

    8 tbsp butter, softened 4 boneless, skinless chicken breasts
    2 garlic cloves, crushed through a press 3 tbsp all-purpose flour
    2 tbsp chopped parsley 1 large egg, beaten
    grated zest of 1 lemon 1 1/2 cups fresh bread crumbs
    salt and freshly ground black pepper vegetable oil, for deep-frying

    directions

    Prep: 1 hour Total: More than 60 min
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    • 1

      Combine the butter, garlic, parsley, and lemon zest in a bowl. Season with salt and pepper. On a piece of plastic wrap, shape into a thick rectangle, then enclose in the plastic wrap. Refrigerate at least 1 hour, until firm.

    • 2

      One at a time, pound each breast between two sheets of plastic wrap with a meat pounder to an even thickness. Season the breasts. Cut the butter into 4 equal sticks and place a stick on each chicken breast. Fold in the sides, then roll up the chicken completely around the butter.

    • 3

      Roll each chicken packet in flour, then in beaten egg, and finally into the bread crumbs to coat evenly. Take care to keep the chicken closed around the butter.

    • 4

      Add enough oil to come halfway up the sides of a large saucepan and heat over high heat to 350°F (180°C). Add the chicken and cook about 5 minutes, until deep golden brown.

    • 5

      Transfer the cooked chicken to paper towels and drain briefly. Serve hot.

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