Ingredients
-
1/2
-
1
-
2
-
2
-
1/2
-
1/4
-
1/8
-
1
-
1
-
4
-
1
-
1/4
-
-
-
Directions
James Beard’s Chicken Kiev, I’ve had this recipe for probably 20 years We always let the kids pick dinner for their birthdays and all 5 of them pick this every year I got this recipe out of one of James Beard’s cookbooks and it is fantastic Time does not reflect freezing time for the butter , Was in the mood to try something new and this was Easy-Peazy and yummy! The gang loved it! It’s a keeper , Much Better than the frozen kiev’s an super easy too, made exactly as listed A+ Recipe
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Steps
|
1
Done
|
Combine Butter, Garlic, Chives, Parsley, Salt, Rosemary, and Pepper. Blend Well. Roll Into a 3/4-Inch Diameter Log in Waxed Paper. Freeze Until Very Hard. |
|
2
Done
|
Blend Egg and Water. Pound Each Breast to 1/4-Inch Thick. Cut Butter Into 4 Pieces. Place a Piece of the Butter in the Chicken. Roll the Chicken Around the Butter and Skewer With Toothpicks to Keep Closed. |
|
3
Done
|
Dip Chicken in Flour, Egg Mixture and Then in Flour. |
|
4
Done
|
Fry About 15 Minutes in the Hot Vegetable Oil. Turn Occasionally. Drain on Paper Towels. |
