4 Skinless Double Breasts of Chicken
About 1/2 cup All-purpose Flour
1 cup Plain Breadcrumbs
2 large Eggs
Garlic Butter Ingredients:
6 oz. Butter, softened
6 cloves fresh Garlic, minced
1/8 cup fresh Parsley, chopped
Salt and White Pepper to taste
Instructions:
To prepare the garlic butter, combine the softened butter with the
garlic and parsley in a
small mixing bowl. Season with salt and white pepper, as desired.
Flatten chicken breasts slightly by pounding them gently between two
pieces of waxed paper,
in order to assure even cooking.
The butter will not adhere well to the chicken breasts if they are
shiny and wet; so
dry them with a clean kitchen towel or paper towel.
Either spread a layer of the garlic butter mixture in the center of
each opened chicken breast,
or use a piping tube to evenly distribute the savory butter down the
center and along one side
of each one. Roll each chicken breast over the butter and place in the
freezer for one hour.
Remove the chicken breasts from the freezer and dredge through the
flour, then dip in the
slightly beaten eggs and roll in the breadcrumbs.
Either fry in a deepfryer set at 320-F degrees for about 7 minutes, or
bake on a baking sheet
(sprayed with non-stick cooking spray) in a pre-heated 350-F degree
oven for 50 to 60 minutes.
If you elect to bake the chicken breasts, you can "dredge, dip, and
roll" them first, then set
them in the freezer on a rimmed tray that can go directly to the hot
oven; this reduces leakage
during baking.
Serve the Chicken Kiev warm, with a vegetable medley and a side of
shoestring potatoes
or rice pilaf.
