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.

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Chicken

Main Course

Comfort

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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Chicken Kiev

Ingredients

directions