Chicken Kiev
4 to 6 boneless, skinless chicken breast halves
4 to 6 Tbsp (60-90 ml) butter
2 Tbsp (30 ml) finely chopped chives
2 Tbsp (30 ml) chopped parsley
1 Tbsp (15 ml) chopped tarragon
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste
Flour, beaten egg, and breadcrumbs for coating
Vegetable oil for frying
Pound the chicken to a 1/4 inch (5 mm) thickness. Combine the butter, chives,
parsley, tarragon, salt, and pepper. Divide the butter mixture between the
chicken breast halves, spreading it on one side of each. Roll the chicken
breasts so that the butter mixture is on the inside and secure with a
toothpick. Dust lightly with flour, dip in the beaten egg, and coat with the
bread crumbs. Fry in a heavy skillet with about 1/2 inch vegetable oil, or use
a deep fryer, until golden brown. Drain on paper towels. Serves 3 to 4.
Jenn B aka Mom2Sam and Tiny
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