James Beard's Chicken Kiev Recipe #176454
I've had this recipe for probably 20 years. We always let the kids pick dinner for their birthdays and all 5 of them pick this every year. I got this recipe out of one of James Beard's cookbooks and it is fantastic. Time does not reflect freezing time for the butter.
by lazyme
40 min | 15 min prep
SERVES 4
- 1/2 cup butter
- 1 garlic clove
- 2 teaspoons chives
- 2 teaspoons parsley
- 1/2 teaspoon salt
- 1/4 teaspoon rosemary
- 1/8 teaspoon pepper
- 1 egg, beaten
- 1 tablespoon water
- 4 boneless skinless chicken breasts
- 1 cup vegetable oil
- 1/4 cup flour
- Combine butter, garlic, chives, parsley, salt, rosemary, and pepper. Blend well. Roll into a 3/4-inch diameter log in waxed paper. Freeze until very hard.
- Blend egg and water. Pound each breast to 1/4-inch thick. Cut butter into 4 pieces. Place a piece of the butter in the chicken. Roll the chicken around the butter and skewer with toothpicks to keep closed.
- Dip chicken in flour, egg mixture and then in flour.
- Fry about 15 minutes in the hot vegetable oil. Turn occasionally. Drain on paper towels.
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5 stars