Dining

Chicken Kiev

Chicken Kiev Recipe

 

Chicken Kiev
 

 

History

Chicken Kiev - This famous method of preparing chicken, which is served in most Ukrainian restaurants, is not of Ukrainian origin as the name Kiev would imply. It was invented by Appert, a Frenchman who invented the canning of food and called it Chicken Supreme. The name Chicken Kiev was given this method of preparing chicken by early New York restaurants to try to please the many Soviet immigrants. The name went back to Europe and is used in most places to describe Chicken Supreme. 

Ingredients

6 skinless, boneless chicken breast halves 
⅓ cup butter, softened 
½ teaspoon ground black pepper 
1 teaspoon garlic powder 
2 eggs 
3 tablespoons water 
¼ teaspoon ground black pepper 
¼ teaspoon garlic powder 
1 teaspoon dried dill weed 
½ cup all-purpose flour 
½ cup dry bread crumbs 
2 cups vegetable oil 
½ lemon, sliced 
¼ cup chopped fresh parsley 
 

Directions

Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about ⅛ inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen. 

To Make Seasoned Butter: In a small bowl combine the softened butter, ½ teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm.

When butter is firm, cut into 6 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.

In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the ¼ teaspoon pepper, ¼ teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes. 

Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve. 

Now you can enjoy a fine dish just as if you were in a Kiev restaurant.

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