Chicken Kiev
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A classic preparation of tender chicken breasts stuffed with a savory herb butter mixture. These breaded cutlets are fried until golden brown and crisp.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 40 mins | 15 mins | 30 mins | 4 servings |
🔪 Key Equipment
- Mixing bowl
- Frying pan
- Meat mallet
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 | Chicken Breasts | medium, boneless and skinless |
| to taste | Salt | none |
| 1/2 cup | Green Onion | chopped, or shallots |
| 1/2 cup | Parsley | chopped |
| 1/4 lb | Butter | or margarine, softened |
| as needed | Flour | for dredging |
| 2 | Eggs | beaten |
| 1 cup | Bread Crumbs | none |
Instructions
Preparation
- Pound the 4 chicken breasts until thin. Mix the 1/4 lb butter, 1/2 cup green onion, and 1/2 cup parsley together, then place a portion in the center of each breast.
- Roll the chicken tightly to enclose the butter, securing with toothpicks if necessary.
- Dredge each roll in flour, dip into the 2 eggs, and coat thoroughly with 1 cup bread crumbs.
- Fry in hot oil until the coating is golden brown and the chicken is cooked through, ensuring the butter is melted inside.
💡 Make-Ahead & Storage: The stuffed chicken rolls can be prepared and refrigerated for up to 2 hours before breading and frying to help them hold their shape.
Original Recipe Scan
