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Chicken Kiev Recipe
Vegetable oil, for frying
4 (6 to 8-ounce) pieces boneless, skinless chicken or
4 (6-ounce) thin cut chicken cutlets
2 T fresh chives, chopped
2 T fresh parsley, finely chopped
2 T fresh dill, finely chopped,
1 clove garlic, finely chopped
6 tablespoons chilled butter
1 cup flour
1 cup plain bread crumbs
A wedge lemon
Salt and pepper
Plain, round toothpicks
Serving suggestion: Potatoes and Onions (recipe below)and salad.In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium high heat. The oil needs to be 360 degrees F for frying. If you do not have a frying thermometer, add a cube of white bread to hot oil. If the bread browns in a 40 count, the oil is ready. Cover work surface with waxed paper. Arrange breasts on paper. Butterfly small chicken breasts, cut into flesh and across, but not through the breast, and open them up. The 6-ounce thin cut breasts may just be removed from package and arranged on waxed paper. Cover breast meat with a second sheet of waxed paper. Pound out
cutlets to 1/4-inch thick with a small heavy skillet or a rubber
mallet. Be careful not to tear meat. Roll up waxed paper and breasts and set aside.
Combine chopped herbs on cutting board with chopped garlic.
Cut 4 (1 1/2 tablespoons) pieces of cold butter and coat each piece liberally with the herb garlic mixture. In 3 disposable pie tins, set out flour, eggs beaten with a splash of
cold water and bread crumbs. Uncover chicken and squeeze a wedge of lemon over breasts. Season chicken with salt and pepper. Place an herb-covered piece of butter on each piece of chicken. Wrap and roll cutlets tightly up and over the butter cubes. Discard pie tins used for breading. Secure stuffed chicken with toothpicks. Roll stuffed breasts in flour, then egg, then bread crumbs. Fry the Kiev bundles 7 to 8 minutes on each side until deep golden brown all over.
Yield: 4 servings
Potatoes and Onions
1 1/2 pounds (about 3 potatoes) round, white thin skinned potatoes
1 large sweet onion
1 tablespoon vegetable oil,
2 tablespoons butter
Heat a 10-inch heavy skillet over medium high heat.
Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan. When the butter foams, add potatoes and onions to the skillet. Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and
onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted. Yield: 4 servings
source: Vernalalisa's Party Menus
Please feel free to modify these recipes for any dietary needs or special diets.
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