Ingredients:4 lg Chicken breasts
1/2 lb Butter
1 ea Egg yolk
2 ea Eggs beaten
1/2 c Flour
1/2 c Breadcrumbs dry
4 tb Butter for frying
measures conversion [+]
Method:
Wash & dry breasts, remove skin, place smooth side on cutting board, &
pound to flatten to about 1/4 inch thickness. Combine the 1/2-lb of
butter with yolk of egg & divide into four equal parts. Roll into
sausage shapes approximately 3 1/2 inches in length. Cover each with
wax-paper and chill until they very are hard. Wrap the breasts around
each piece of butter, creating four packets. Dip in flour, shake off
excess flour & pat flat in your hand, dip in beaten eggs & roll in
breadcrumbs. Refrigerate for a 2-4 hours. Fry in a 1/2-lb of butter
until golden brown. *NOTE: In Ukraine, Chicken Kiev is served with
kasha and peas in pastry shells. If you reheat or try to warm this
dish for any period of time because the butter will melt and leak
out.
Cuisine: Russian
Source: Dr. Donald Houston's collection ORIGIN: Tatiana Moreshnkova, Institute of Culinary Science,
Recipe category: Meat-Dishes > Poultry,
Meat-Dishes > Other