Ukrainian Chicken Kiev recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Ingredients
- 8 (4 ounce) skinless, boneless chicken breast halves ⅓ cup butter, softened ½ teaspoon ground black pepper 1 teaspoon garlic powder 2 eggs 3 tablespoons water ¼ teaspoon ground black pepper ¼ teaspoon garlic powder 1 teaspoon dried dill weed ½ cup all-purpose flour ½ cup dry bread crumbs 2 cups vegetable oil ½ lemon, sliced ¼ cup chopped fresh parsley
Nutrition Info
- 756.2 caloriescarbohydrate: 12.3 gcholesterol: 132.7 mgfat: 65.8 gfiber: 1 gprotein: 29.8 gsaturatedFat: 12.8 gservingSize: -sodium: 197.3 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Ukrainian Chicken Kiev
Directions
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Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness, be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen.
To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil, freeze until firm.
When butter is firm, cut into 8 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.
In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve.