Chicken Kiev

Chicken Kiev
serves 8
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1/4 cup very finely minced onion, or minced chives
1/2 cup plus 2 tablespoons butter (no substitute)
3 tablespoons minced fresh parsley
8 flattened chicken breasts (4 whole ones, boned, split and pounded; ask butcher to do this for you.
Salt and pepper
All-purpose flour
2 egg, lightly beaten
About 24 buttery round crackers, Ritz, finely crushed
Shortening

Saute onion in the 2 tablespoons butter in large skillet just until tender but not brown; combine with parsley.  Sprinkle chicken lightly with salt and pepper.  Place equal portions of onion mixture on each piece of chicken, and 1 tablespoon butter over onion mixture; roll up chicken, tucking in sides, making a neat little package.  Secure with toothpicks.  Roll in flour, dip in egg, then roll in crumbs.  Refrigerate at least 1 hour (overnight isn't too long).  Fry in 1/2 inch vegetable shortening until golden brown; drain on paper towels; remove wooden picks before serving.

Note:  Chicken may be frozen after frying.  Wrap individually to freeze.  To serve, unwrap frozen chicken; let stand at room temperature for 1 hour, then bake on rack in shallow pan at 425 degrees, about 20-25 minutes, or until heated through and crisp.
  

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