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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.
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Post by midnight on Jul 4, 2005 22:01:16 GMT 10
No wonder Americans are so large - half a cup of butter! Lard! [The rest sounds nice ]
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Post by amberedgal on Jul 4, 2005 23:01:44 GMT 10
mmm lard
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Post by suebabyhappymeal on Jul 5, 2005 1:55:20 GMT 10
Whenever I make kiev, you know the kind that's frozen or from Lenards, the outside crumb sticks to the baking pan and pulls off!
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Post by blackcherry on Jul 5, 2005 1:57:28 GMT 10
Me too! There must be a way to stop that from hapenning.
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Post by amberedgal on Jul 5, 2005 11:57:22 GMT 10
use baking paper - it stops stuff sticking
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