Chicken Kiev
| Submitted by: Emily Patterson Harris, MLS, 1977 |
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Ann Riccardi shared this recipe with me in a library science class almost 50 years ago!
| Servings: 6 | Cultural Connection: Europe |
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Ingredients
| 3 chicken breasts, split, boned, skinned | 1½ sticks very, very cold butter | 2 eggs well-beaten |
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| 3 tbsp milk | ⅓ cup flour | 1 cup breadcrumbs |
| ½ stick butter | Salt and pepper | Garlic powder |
| Onion powder |
Instructions
- Pound each piece of chicken with flat side of meat mallet until thin. Sprinkle each side with salt and pepper.
- With smooth side of chicken toward working space, place two tablespoons butter (cold) in center of each. Fold over the two short ends, then the long ends. Secure with toothpicks. (I use two toothpicks per piece.)
- Blend eggs, milk, and garlic and onion powder (to taste). Roll chicken in flour then in egg mixture.
- Roll chicken in crumbs and again in egg. Roll chicken in crumbs again. Let stand 5-10 minutes.
- Melt 1/2 stick butter in large ovenproof skillet. When it is hot, add the chicken, skewered side down. Fry 5-7 minutes, turn and fry 5-7 additional minutes.
- Place skillet in preheated 400 degree oven and bake 10 minutes.
- Remove picks (if you can see them, otherwise warn guests) and serve immediately.
- Tips:
- The eggs, milk, and butter amounts are approximate. Use more or less if you want/need to.
- It is less hectic if you assemble these earlier in day and store covered in refrigerator.
- I (Ann) also add parsley to the crumbs, for color.
- Have butcher bone chicken breasts.
- Tips:
