Chicken Kiev
8 boneless skinless chicken breasts 6 oz. butter, softened 2 tsp. lemon juice 2 tbsp. fresh minced parsley 1 tbsp. chopped green onion 1/2 tsp. dried tarragon 1 tsp. salt Dash pepper Dredge: Flour 1 egg, beaten and mixed with a little water Fresh bread crumbs (trim edges of loaf bread and put in blender) Form all first set of ingredients (except chicken) into 4 x 6 inch cake. Wrap in wax paper and chill thoroughly. Cut in 8 pieces. Keep cold while working. Flatten chicken between layers of wax paper with rolling pin or wine bottle to 1/4 inch thickness. Sprinkle with salt and pepper, put butter piece on the lower third, and roll up, first bottom, then sides, then top, being careful to completely seal in the butter. Salt and pepper again. Roll in flour, then egg mixture, and then in bread crumbs. Refrigerate for 2 hours or until the butter is firm. Pre-heat oven to 200 degrees. Fry breasts in enough peanut oil to half cover at 375 degrees (med. to med. high) for 5 minutes, turning once. Should brown nicely without too much butter leaking out. Put in hot oven for 15-30 minutes to finish cooking. Serve over rice. (I use mixture of long grain and wild rice.) |