Chicken Kiev
Ingredients:
4 Large Chicken Breast, boneless with skin on. I buy the chicken breast with the bone in and then debone them, because I cannot find boneless with skin on.
1/2 stick butter ,softened
2 Tablesoons fresh lemon juice
2 Tablespoons fresh chopped parsley
3 Cups Italian Bread crumbs
2 eggs, beaten
2 Tablespoons milk
Salt and Pepper
Oil
Pound the chicken breast between 2 pieces of wax paper until thin. Mix the softened butter, lemon juice and parsley and form 4 small balls. Lay chicken breast skin side down and lightly salt and pepper. Place one butter ball in the center of the chicken breast. We have changed this recipe up a little by adding 1 large raw shrimp, you may or may not wish to do that. Then you will take the chicken breast and turn it inside out. The chicken skin is now holding the chicken in a little pouch. You may have to use a few tooth picks to seal it shut.
Mix the milk with the beaten eggs and dip each breast in the egg mixture. Then firmly coat with the bread crumbs. Fry in hot oil(375 F) for 10 to 12 minutes until golden brown, or bake at 350 F for about 45 minutes.
I like to serve it with cooked Linguine that I toss in a skillet with olive oil, garlic, and fresh parsley. It is a lot of work, but well worth it.
1/2 stick butter ,softened
2 Tablesoons fresh lemon juice
2 Tablespoons fresh chopped parsley
3 Cups Italian Bread crumbs
2 eggs, beaten
2 Tablespoons milk
Salt and Pepper
Oil
Pound the chicken breast between 2 pieces of wax paper until thin. Mix the softened butter, lemon juice and parsley and form 4 small balls. Lay chicken breast skin side down and lightly salt and pepper. Place one butter ball in the center of the chicken breast. We have changed this recipe up a little by adding 1 large raw shrimp, you may or may not wish to do that. Then you will take the chicken breast and turn it inside out. The chicken skin is now holding the chicken in a little pouch. You may have to use a few tooth picks to seal it shut.
Mix the milk with the beaten eggs and dip each breast in the egg mixture. Then firmly coat with the bread crumbs. Fry in hot oil(375 F) for 10 to 12 minutes until golden brown, or bake at 350 F for about 45 minutes.
I like to serve it with cooked Linguine that I toss in a skillet with olive oil, garlic, and fresh parsley. It is a lot of work, but well worth it.
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