Chicken Kiev

1. 1

   Flatten the chicken breasts to a thickness of about 1/4 inch by placing them between pieces of wax paper and pounding them lightly with a rolling pin or flat sided kitchen mallet.

2. 2

   Lay out the breasts boned side up (the unsmooth side).

3. 3

   Salt to taste and sprinkle with the pepper and chives.

4. 4

   Place a finger of butter on each breast half.

5. 5

   Roll up the butter in thebreast meat as you would wrap a package, tucking in the ends at the beginning.

6. 6

   Dip the rolled breasts in flour, then in the beaten eggs and finally in the bread crumbs.

7. 7

   Chill in the fridge for about 3 hours or more.

8. 8

   Heat the oil to 365 degrees F in a saucepan or deep skillet.

9. 9

   The oil should be deep enough to cover the breasts.

10. 10

    Deep fry the breasts for 4 to 5 minutes uncrowded or until golden brown.

11. 11

    Drain on paper towels and serve immediately.

12. 12

    If frying in batches, keep others warm in an oven.

13. 13

    I like these served with warm Hollandaise sauce and a very slight sprinkle of dill for color.

* Per serving · 4 servings · Values may vary.

No additional tips available.