Rhonda's Chicken Kiev
- Ready In:
- 4hrs 35mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 6 boneless skinless chicken breast halves
- 1⁄2 cup butter, cut into fingers (1 stick)
- 1⁄2 cup cooking oil
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
-
Coating
- 2 eggs, lightly beaten
- 2 tablespoons milk
- 2 tablespoons water
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 cup whole wheat flour
- 1 1⁄2 cups fine dry breadcrumbs
directions
- Pound chicken breasts and chill for several hours.
- Sliver butter into fingers by cutting in half, then quarter each half lengthwise.
- Spread chicken breasts flat on a cutting board.
- Sprinkle with salt and pepper.
- Lay a finger of butter in the center of each chicken breast.
- Fold top and bottom over the butter finger, then tightly roll jelly-roll style.
- Chill rolls 15 minutes.
- For coating, mix lightly beaten eggs with milk, water, salt, and pepper.
- Dip rolls in flour, the egg mixture, then bread crumbs - make sure the ends are well coated.
- Chill rolls 1 hour.
- Cooking:.
- Preheat over to 350F.
- Heat oil in large skillet over medium high heat.
- Add rolls and fry, turning gently, until nut brown all over.
- Drain on paper towel.
- Arrange 1 layer deep in an un-greased shallow baking pan.
- Bake uncovered 15 minutes. Serve at once.
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