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Chicken Kiev (Nfwf89a) Recipe

	Category	Main Meal Recipes
	Views	45
	Ratings	0

Ingredients And Procedures

3 Chicken breasts; skinned --

: Salt to taste 1/4 ts Pepper

2 TB Green onion -- finely cut

: fre 6 TB Unsalted butter -- cut into

1/2 c Flour

2 Egg -- lightly beaten

1 1/2 c Bread -- crunbsfresh

: Vegetable oil -- for frying Flatten the chicken breasts to a thickness of about 1/4 " by placing them between pieces of wax paper and

pounding them lightly with a rolling pin or flat sided kitchen mallet. Lay out the breasts boned side up (the unsmooth side). Salt to taste and sprinkle with the pepper and chives. Place a finger of butter on each breast half. Roll up the butter in thebreast meat as you would wrap a package, tucking in the ends at the beginning. Dip the rolled breasts in flour, then in the beaten eggs and finally in the bread crumbs. Chill in the fridge for about 3 hours or more. Heat the oil to 365*F in a saucepan or deep skillet. The oil should be deep enough to cover the breasts. A Fry Daddy works great here. Deep fry the breasts for 4-5 minutes uncrowded or until golden brown. Drain on paper towels and serve immediately. If frying in batches, keep others warm in an oven. I like these served with warm Hollandaise sauce and a very slight sprinkle of dill for color. Enjoy GUY FROM: GUY ATTWOOD (NFWF89A) Recipe By : -----

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<h1>Chicken Kiev (Nfwf89a)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 Chicken breasts; skinned -- <P>: Salt to taste 1/4 ts Pepper <P>2 TB Green onion -- finely cut <P>: fre 6 TB Unsalted butter -- cut into <P>1/2 c Flour <P>2 Egg -- lightly beaten <P>1 1/2 c Bread -- crunbsfresh <P>: Vegetable oil -- for frying Flatten the chicken breasts to a thickness of about 1/4 " by placing them between pieces of wax paper and <P>pounding them lightly with a rolling pin or flat sided kitchen mallet. Lay out the breasts boned side up (the unsmooth side). Salt to taste and sprinkle with the pepper and chives. Place a finger of butter on each breast half. Roll up the butter in thebreast meat as you would wrap a package, tucking in the ends at the beginning. Dip the rolled breasts in flour, then in the beaten eggs and finally in the bread crumbs. Chill in the fridge for about 3 hours or more. Heat the oil to 365*F in a saucepan or deep skillet. The oil should be deep enough to cover the breasts. A Fry Daddy works great here. Deep fry the breasts for 4-5 minutes uncrowded or until golden brown. Drain on paper towels and serve immediately. If frying in batches, keep others warm in an oven. I like these served with warm Hollandaise sauce and a very slight sprinkle of dill for color. Enjoy GUY FROM: GUY ATTWOOD (NFWF89A) Recipe By : ----- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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