Since I've seen alot of great chicken recipes on here, does anyone have a good one for Chicken Kiev?

this is the way i make chicken kiev and i think it's great. take how ever many pieces of boneless skinless of chix u would like. pound them flat with a mallet. add about a T of butter or margarine in the center. season with lawrys seasoning salt, garlic salt, and poultry seasoning. roll up jelly roll style bringing in the sides as u go so u have like a ball. place in muffin tin that has been sprayed with pam. put a cookie sheet underneath that, for spillovers. bake bake at 350 for 35 minutes or more until done. cover with foil before baking. try it and hope u enjoy...Since I've seen alot of great chicken recipes on here, does anyone have a good one for Chicken Kiev?
CHICKEN KIEV





2 whole boneless skinless chicken breasts


1/2 cup butter softened


1 teaspoon fresh lemon juice


1 tablespoon fresh parsley chopped


1 tablespoon fresh chives chopped


1/2 cup all-purpose flour


salt


black pepper


1 egg


1 cup bread crumbs


6 cups peanut oil





Cut each chicken breast in half; remove tendons. One at a time, place breast halves between two sheets of waxed paper and pound flat.





Combine butter, lemon juice, and herbs. Form into four rolls to fit in middle of each flattened breast half (about 3 inches long). Chill 1/2 hour, until firm. Place a roll of butter on each breast half and fold breast half around it, beginning with one long side, then short sides, finishing with a long side -- like an envelope. Press edges together and roll each piece as it is finished in a sheet of waxed paper. Chill at least one hour while you finish with other preparations.





Season flour with salt and pepper. Beat egg lightly with 1 teaspoon water. Line up a plate with flour, a shallow dish with beaten egg, and a plate with bread crumbs. One by one, roll each piece in flour to coat, then dip in egg, coating


completely, and roll in bread crumbs, pressing crumbs into egg coating. Place chicken pieces on a tray and refrigerate for one hour.





Heat peanut oil in a fryer or wok to 350 degrees. Fry chicken pieces, two at a time, in hot oil, until browned evenly and firm to the touch, about five minutes.Since I've seen alot of great chicken recipes on here, does anyone have a good one for Chicken Kiev?
Chicken Kiev is a dish consisting of a boneless chicken breast wrapped around a piece of herbed/seasoned butter, breaded and deep fried. Here's a recipe for the real deal. Say 'da' and enjoy!








6 servings





INGREDIENTS


1/2 cup butter


1/2 tablespoon chopped fresh parsley


1/2 tablespoon chopped fresh chives


1 tablespoon lemon juice


6 skinless, boneless chicken breast halves


salt and pepper to taste


2 cups dried bread crumbs


3 eggs, lightly beaten


3 tablespoons water


2 quarts vegetable oil for frying


DIRECTIONS


In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and refrigerate.


Place chicken breasts between 2 pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste.


Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden toothpick.


Add the water to the eggs and beat together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well. Chill breasts for one hour.


In a deep fryer, heat oil to 365 degrees F (185 degrees C). Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve.
All of the recipes on here are great, you could follow any of them.





The only thing I would change is what our teacher had us do the day we made this: butterfly your chicken breasts, stuff with TONS of butter, put it back together and mash along the edges, then bread and fry without rolling it up.





Traditionally, it is rolled jelly roll style but then you get some squishy breadcrumb/butter mixture right in the middle, that isn't really all that nice. If you keep it flat, all the crust gets nice and crunchy, and when you cut into it, all the butter melts out and it is LOVELY.
i do mine the way chef j recommends, it's simpler not to roll the meat... but i squeeze lemon juice directly onto the frying meat on both sides over the bread crumbs. the crumbs still crisp nicely %26amp; you have a lemon flavor that is great!! don't forget to double dip if you want a heavier crispy crust...





i serve w/ egg noodles into which i stir some butter, salt/pepper, sour cream %26amp; lemon so they are nice %26amp; creamy w/ a lemon flavor