Chicken Kiev (Russian) ★ Page 1 of 2

 
 

  • Prep Time: 25 mins
  • Total Time: 40 mins
  • Servings: 6
  • About This Recipe

    “A very tender and succulent chicken dish. This recipe was suggested to me by my Russian friend. I modikfied and improvised and added some different spices than the original. It is delicious, and you should try it.”

    Ingredients

  • 2lbsboneless skinless chicken breasts( 6 chicken halves)
  • 1cupbutter, at room temperature
  • 1/2 teaspoonblack pepper
  • 1teaspoongranulated garlic powder
  • 2largeeggs
  • 3tablespoonscold water
  • 1/4 teaspoonblack pepper
  • 1/4 teaspoongranulated garlic powder
  • 3/4 teaspoondried dill weed
  • 1/2 cupall-purpose flour
  • 3/4 cup fine dry breadcrumbs or 3/4 cupsaltine crumbs
  • 1/2 mediumlemon, sliced
  • 1/4 cupfinely chopped fresh parsley
  • 2cups vegetable oil or 2cupsextra virgin olive oil
  • Directions

  • Remove all fat from chicken and discard.
  • If chicken breasts are in one piece, split them into two pieces.
  • Place each chicken breast in a large zip-loc bag that has been sprayed with a vegetable oil.Using a mallet, or a small frying pan, carefully pound the chicken until about 1/8 inch thickness.The oil helps the chicken to slide while pounding.
  • DO NOT POUND TOO HARD SO THE CHICKEN BREAKS UP.
  • Place on a dish, cover and set prepared chicken breasts aside.
  • In a small mixing bowl, mix together butter, black pepper, granulated garlic powder and mix to combine well.
  • Form butter into a 2″ x 3″ rectangular shape on a 6 inch square piece of aluminum foil; thickness should be about 1/4″.
  • Place in freezer compartment of refrigerator for about 1/2 hour until butter mixture hardens.
  • Cut butter into 6 equal pieces (1/2″ x 3″).
  • Place one piece of butter at the front of each prepared chicken breast.
  • Fold in edges just to catch the edges of the butter on each side, then roll the chciken breast to encase the butter completely.
  • This is necessary so that the butter does not run out while deep-frying.
  • Secure chicken rolls with skewers or toothpicks.
  • In a bowl, beat eggs with water.
  • In a separate mixing bowl, mix together black pepper, garlic powder, dill weed and flour.
  • In another separate bowl, measure the bread crumbs.
  • Completely coat each rolled chicken into the flour mixture.
  • Dip flour coated chicken into the egg mixture.
  • Now roll and coat the chicken in the bread crumbs mixture.
  • Place chicken in a shallow dish and chill for about 30 minutes in the refrigerator.
  • In a medium size frying pan, add vegetable oil and heat to medium-high heat.
  • Carefully place the chicken rolls into the oil and cook for 5 minutes on each side or until chicken is done and golden brown.
  • To test for doneness, cut into 1 rolled chicken to make sure no pink is showing.
  • Serve immediately, garnished with lemon twists and parsley.
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