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Name: Chicken Kiev
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 tablespoons parsley chopped; 1 tablespoon chives chopped; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup butter softened; 3 whole chicken breasts boned, halved and skinned; 2 Eggs; 1 tablespoon water; 1 teaspoon vegetable oil; 3 tablespoons flour; 1-1 1/4 cups unseasoned bread crumbs; vegetable oil for frying

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INGREDIENTS

2 tablespoons parsley ; chopped
1 tablespoon chives ; chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup butter ; softened
3 whole chicken breasts ; boned, halved and skinned
2 Eggs
1 tablespoon water
1 teaspoon vegetable oil
3 tablespoons flour
1-1 1/4 cups unseasoned bread crumbs
vegetable oil for frying

Servings

INSTRUCTIONS

1. Stir parsley, chives, salt and pepper in medium sized bowl. Shape into 3x2" rectables on wax paper. Chill for 20 minutes.

2. Place chicen breasts one at a time, between sheets of wax paper. Pound with wooden mallet to 1/4 inch thickness w/o tearing chicken. Remove from wax paper.

3. Cut chilled herb/butter into 6 equal finger-sized pieces. Place each "finger" an inch from lower edge of each chicken breast, fold lower edge over 'finger'; fold in sides; roll up to enclose filling.

4. Beat eggs, water and oil in plate; place flour and crumbs in two separate plates. Roll each bundle in flour. Dip in egg mixture; roll in crumbs. Place in a pan. Chill for one hour.

5. Heat 2" oil in deep fat fryer to 360-degrees, fry bundles two at a time, five minutes or until chicken loses pinkness. Drain on paper towel. Keep warm in 200-degree oven.

NOTES

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Chicken Kiev

2 tablespoons parsley chopped
1 tablespoon chives chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup butter softened
3 whole chicken breasts boned, halved and skinned
2 Eggs
1 tablespoon water
1 teaspoon vegetable oil
3 tablespoons flour
1-1 1/4 cups unseasoned bread crumbs
 vegetable oil for frying

1.  Stir parsley, chives, salt and pepper in medium sized bowl.  Shape into 3x2" rectables on wax paper.  Chill for 20 minutes.
2. Place chicen breasts one at a time, between sheets of wax paper.  Pound with wooden mallet to 1/4 inch thickness w/o tearing chicken.  Remove from wax paper.
3.  Cut chilled herb/butter into 6 equal finger-sized pieces.  Place each "finger" an inch from lower edge of each chicken breast, fold lower edge over 'finger'; fold in sides; roll up to enclose filling.
4.  Beat eggs, water and oil in plate; place flour and crumbs in two separate plates.  Roll each bundle in flour.  Dip in egg mixture; roll in crumbs.  Place in a pan.  Chill for one hour.
5.  Heat 2" oil in deep fat fryer to 360-degrees, fry bundles two at a time, five minutes or until chicken loses pinkness.  Drain on paper towel.  Keep warm in 200-degree oven.

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Nutrition

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Serving Size: 1 Serving (132g)
Recipe Makes: 6 Servings

Calories: 357
Calories from Fat: 256 (72%)

Amt Per Serving		% DV

	Total Fat 28.5g	38 %
	Saturated Fat 12.8g	64 %
	Monounsaturated Fat 10.1g
	Polyunsanturated Fat 3.5g
Cholesterol 158.4mg		49 %
Sodium 185.4mg		6 %
Potassium 236mg		6 %
Total Carbohydrate 4.2g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 3.8g
Protein 20.7g		30 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 357

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