Post by blackcherry on Jul 4, 2005 21:52:39 GMT 10
VERONICA'S CHICKEN KIEV
* 1/2 cup butter
* 1/2 tablespoon chopped fresh parsley
* 1/2 tablespoon chopped fresh chives
* 1 tablespoon lemon juice
* 6 skinless, boneless chicken breast halves
* salt and pepper to taste
* 2 cups dried bread crumbs
* 3 eggs, lightly beaten
* 3 tablespoons water
* 2 quarts vegetable oil for frying
1. In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and refrigerate.
2. Place chicken breasts between 2 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 6 portions. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, 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 bread crumbs, 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 365 degrees F (185 degrees C). Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve.
* 1/2 cup butter
* 1/2 tablespoon chopped fresh parsley
* 1/2 tablespoon chopped fresh chives
* 1 tablespoon lemon juice
* 6 skinless, boneless chicken breast halves
* salt and pepper to taste
* 2 cups dried bread crumbs
* 3 eggs, lightly beaten
* 3 tablespoons water
* 2 quarts vegetable oil for frying
1. In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and refrigerate.
2. Place chicken breasts between 2 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 6 portions. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, 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 bread crumbs, 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 365 degrees F (185 degrees C). Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve.
]
