James Beard's Chicken Kiev |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I've had this recipe for probably 20 years. We always let the kids pick dinner for their birthdays and all 5 of them pick this every year. I got this recipe out of one of James Beard's cookbooks and it is fantastic. Time does not reflect freezing time for the butter. Ingredients:
1/2 cup butter |
1 garlic clove |
2 teaspoons chives |
2 teaspoons parsley |
1/2 teaspoon salt |
1/4 teaspoon rosemary |
1/8 teaspoon pepper |
1 egg, beaten |
1 tablespoon water |
4 boneless skinless chicken breasts |
1 cup vegetable oil |
1/4 cup flour |
Directions:
1. Combine butter, garlic, chives, parsley, salt, rosemary, and pepper. Blend well. Roll into a 3/4-inch diameter log in waxed paper. Freeze until very hard.
2. Blend egg and water. Pound each breast to 1/4-inch thick. Cut butter into 4 pieces. Place a piece of the butter in the chicken. Roll the chicken around the butter and skewer with toothpicks to keep closed.
3. Dip chicken in flour, egg mixture and then in flour.
4. Fry about 15 minutes in the hot vegetable oil. Turn occasionally. Drain on paper towels.
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