Search
Generic filters
Exact matches only
Search in title
Search in content
Filter by Custom Post Type
Filter by Categories
Select all
Appetizers
Beef
Beverages & Cocktails
Breads
Cakes
Cheese
Chicken
Children Food
Cookies
Courses
Main Dish
Easy to make
Eggs
Fish
Food Videos
Fruits
Icecream
Mousse
Noodles
Omelet
Pasta
pickled
Pies
Pizza
Potato
Rice
Salads
Sauces
Seafood
Soups
Stew cooking
Stuffed
Tv Shows
Uncategorized
Vegetables
Vegetarion
Video Recipe
Filter by Cuisines
Select all
African
Ainu
American
Arab
Armenian
Assyrian
Balochi
Berber
British
Buddhist
Bulgarian
Cajun
Caribbean
Chechen
Chinese
Circassian
Crimean Tatar
East European
Filipino
French
Greek
Indian
Indonesia
Inuit
Irish
Italian
Japanese
Jewish
Kurdish
Maharashtrian
Malay
Malayali Food
Mexican
Middle Eastern
Israel
Mordovian
Native American
Nordic
North African
Parsi
Pashtun
Pennsylvania Dutch
Peranakan
Portuguese
Punjabi
Rajasthani
Russian
Sami
Sindhi
South American
South Indian
Spanish
Tatar
Thai and South-East Asian
Thailand
Turkish
Yamal
Zanzibari
Filter by Courses
Select all
Dessert
First Dish
Last Dish
Main Course
Main Dish
Side Dish


Print Recipe
Chicken Kiev
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 30 minutes
Cook Time 10 minutes
Servings
Prep Time 30 minutes
Cook Time 10 minutes
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Chicken Kiev is a dish consisting of a boneless chicken breast wrapped around a piece of herbed/seasoned butter, breaded and deep fried. Used to have it in Moscow restaurants, it was always a treat. Here is a recipe for a real deal. ( The buter may be substituted with a margarine, though the taste would not be the same...)
  2. Ingredients: 6 skinless, boneless chicken breast halves 1/2 cup butter 1/2 tb.spoon chopped fresh parsley 1/2 tb.spoon chopped fresh chives 1 tb.spoon lemon juice Salt and pepper to taste 2 cups dried bread crumbs 3 eggs, lightly beaten 3 tb.spoons water Vegetable oil for frying
  3. Directions: 1. In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and refrigerate. 2. Place chicken breasts between two pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste. 3. Remove seasoned butter from refrigerator and divide it into six portions. Place one portion in the centre of each chicken breast. Fold the short ends of the breasts into the centre, then fold in the sides. Secure each breast with a wooden toothpick. 4. Add the water to the eggs and beat together. Coat each rolled breast with breadcrumbs, dip into egg/water mixture, then into bread crumbs again, coating well. Chill breasts for one hour. 5. In a deep fryer, heat oil to 185 degrees C. Carefully lower breasts into hot oil. Fry for 8 minutes or until golden-brown. Drain on paper towel and serve.
Recipe Notes

Source: Old CookShare. Recipe ID: 1963

Share this Recipe