Chicken Kiev

Name: Chicken Kiev
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 liters vegetable, peanut, or canola oil; 1 kilograms chicken breast halves (about each), tenderloins removed; 158 milliliters fine dry breadcrumbs; 2 eggs beaten; 3 Tbsps all-purpose flour; 1 teaspoons freshly ground pepper; 1 teaspoons salt; 12 Tbsps unsalted butter, chilled

You can never have too many main course recipes, so give Chicken Kiev a try. This recipe makes 6 servings with 3331 calories, 52g of protein, and 346g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes. Head to the store and pick up canolan oil, chicken breast halves, pepper, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Cut butter into six equal pieces (2 tablespoons each). With moist hands, shape each butter portion into a roll 3 inches long and ¾ inch thick (alternatively, you can shape the butter inside a piece of wax paper). Wrap butter portions in wax paper and freeze while preparing chicken breasts.

Ingredients you will need

Chicken Breast

Butter

Roll

Wrap

Equipment you will use

Wax Paper

Trim any fat from breasts.

Lay each breast on wax paper, cover with another sheet of wax paper, and with a mallet or rolling pin pound meat to 1/8 inch thickness. Pound meat as thin as possible at the edges since the thinner the edges, the easier it will be to seal them firmly to prevent butter from oozing out during cooking. Be careful not to tear the meat. Each pounded breast should be approximately 8 inches long and 5 inches wide.

Ingredients you will need

Butter

Meat

Equipment you will use

Rolling Pin

Wax Paper

To assemble, gently peel off the wax paper from each breast.

Equipment you will use

Wax Paper

Sprinkle one side of each breast with salt and pepper.

Ingredients you will need

Salt And Pepper

Place one piece of butter in the center of the chicken breast. Fold two sides over the butter. Fold one end of the breast and roll up the rest of the way.

Ingredients you will need

Chicken Breast

Butter

Roll

Coat each cutlet on all sides with flour, shaking off excess. Dip lightly into beaten eggs shaking off excess.

Ingredients you will need

All Purpose Flour

Egg

Dip

Roll in breadcrumbs, coating the cutlets evenly and shaking off the excess.

Ingredients you will need

Breadcrumbs

Roll

Place cutlets in one layer on a platter, cover with plastic wrap and refrigerate for 1-2 hours.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Heat oil to 360°F in a Dutch oven or large wok over high heat. Carefully lower three chicken cutlets into the oil and cook until golden brown, about 8 minutes total. The cutlets should not touch each other during frying. Turn twice, using tongs or 2 spoons for turning and for removing the cutlets from the hot oil; this will prevent their being pierced.

Ingredients you will need

Chicken Cutlet

Cooking Oil