Chicken Kiev

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Chicken Kiev
Prep Time
40 mins
Cook Time
15 mins
Total Time
55 mins
 
Course: Main Course
Cuisine: French
Author: Jayne
Ingredients
  • 3 whole or 6 halves skinless boned chicken breasts cut in half.
  • 1 ½ sticks of unsalted butter at room temperature
  • 2 cloves of garlic mashed
  • 4 sprigs parsley minced
  • 1 ½ lemons
  • salt and pepper
  • ½ cup corn starch
  • 1 egg beaten
  • 1 ½ cups bread crumbs
  • avocado oil
Instructions
  1. Lay each breast flat side down on a piece of plastic wrap and cover with another piece of plastic wrap.
  2. With a kitchen mallet, gently begin flattening the breast from the center outward on both side until the breast is 1/4 “ thick the entire surface. Refrigerate. Repeat this process with all of the breast pieces.
  3. Beat the butter, garlic, and parsley together.
  4. Layout the chicken breasts on a flat surface. Remove the top layer of plastic wrap. Squeeze lemon juice evenly over the surface of the meat. Season the meat with salt and pepper.

  5. Spread 2 tablespoons of the butter garlic mixture over  the center third of each breast. Fold the sides and beginning at the narrow end, roll the breasts up tightly. Refrigerate covered for at least 30 minutes.

  6. Dust the chicken rolls lightly with cornstarch.
  7. Dip into the beaten egg. Roll in breadcrumbs, being sure to get the ends sealed and covered.
  8. At this point you may cover and refrigerate (up to 6 hours) until you are 20 minutes from serving.
  9. 20 minutes before serving, heat the oil until a morsel of bread will sizzle gently. Sauté the chicken rolls until they are golden brown on all sides. Drain on paper towels. Serve.