chicken kiev
(2 ratings)
CHICKEN KIEV IS ONE OF MY HUSBANDS FAVORITE THINGS HIS MOM MADE GROWING UP. I'VE MADE THEM A FEW TIMES AND THEY ARE SO YUMMY...WARNING: THEY ARE VERY TIME CONSUMING BUT WORTH THE SMILE ON MY HUSBANDS FACE. HE LOVES THEM ESPECIALLY THE NEXT DAY COLD. MY ADVISE.. MAKE A LOT AND FREEZE AND TAKE OUT ABOUT A DOZEN FOR DINNER. THERE WILL BE NONE LEFT OVER. I TOOK SOME GREAT PICTURES OF THE ONES I MADE BUT MY USB CORD IS ON THE BLINK, SO I SNATCHED THIS PICTURE OFF THE COMPUTER. MINE LOOK JUST LIKE THIS.
(2 ratings)
yield
6 serving(s)
prep time
45 Min
cook time
15 Min
Ingredients For chicken kiev
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6 lgchicken breast halves, skinless and boneless
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1 bunchgreen onions
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1 bunchparsley
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1/2 stickbutter
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4eggs, beaten
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2-3 cbread crumbs, dry
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salt & pepper
How To Make chicken kiev
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1POUND ALL 6 CHICKEN BREAST into 3 pieces TILL FLATTENED BUT NOT PAPER THIN (ABOUT A 1/4INCH). CUT EACH BREAST INTO 3 PIECES. Melt 2 sticks of butter, add fresh chives or parsley cut up in a mini muffin pan. Set in the fridge till it hardens.
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2TO ASSEMBLE: ON EACH CHICKEN BREAST PLACE A PIECE OF BUTTER CHIVES OR PARSLEY mixture. SHAPE EACH BREAST INTO A BALL LIKE SHAPE AND DIP INTO BREAD CRUMBS, THEN EGG AND THEN BREAD CRUMBS AGAIN. MAKE ALL AT ONE TIME AND PLACE IN REFRIGERATOR FOR ABOUT AN HR.
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3FRY IN A LARGE ELECTRIC FRY PAN WITH ABOUT A 1/2 INCH OF OIL. I LIKE MY ELECTRIC FRY PAN BECAUSE I CAN REGULATE THE HEAT. SPRINKLE EACH WITH SALT & PEPPER. FRY ON EACH SIDE FOR ABOUT 5 MINUTES OR UNTIL DONE. WE EAT THEM WITH PLAIN WHITE RICE AND A VEGETABLE.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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