Chicken Kiev
recipe by Linda Rottman
Ingredients: 4 skinless, boneless breasts thin cut or horizontally cut in half, seasoned with half the salt and pepper
3 Tbs. of fresh parsley, chopped 1 1/2 tsp. of dried dill or tarragon 1 1/2 tsp. of dried chives
2 cloves of garlic, finely chopped 1 stick of butter, room temperature 2 large eggs, whisked with a 1Tbs. of water
2 tsp. of Kosher salt 2 tsp. of black pepper 1 cup of flour, seasoned with half the salt and pepper 1 ½ cups of bread crumbs Vegetable oil, for frying Directions: Preheat oven to 350 degrees In a deep skillet, heat oil over medium heat to 360 degrees Between 2 pieces of wax paper or plastic wrap, pound the chicken thin enough to roll Season with salt and pepper
In a mini processor or bowl combine herbs, garlic and butter Using a knife spread butter on both sides of the chicken Tightly roll the chicken, secure with a toothpick
In 3 shallow bowls, place flour, eggs and bread crumbs Coat each piece of chicken in flour, eggs and bread crumbs Fry the chicken 7 to 8 minutes to get all sides to a golden brown Transfer chicken to a wire rack over a baking sheet pan Bake for 10 minutes Note: If using fresh herbs, chop and double the dried amount Aleia’s gluten free bread crumbs work well as an alternate breading choice
Smachnoho! (Bon Appetit in Ukrainian)
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