Kiev Butter: (if you don’t have some of the spices, just omit them, Really!)
8 Tbsp Butter, at room temperature
½ small onion minced
2 garlic clove, minced
¼ cup white wine
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
½ teaspoon paprika
1 tablespoon lemon juice
½ teaspoon Worcestershire sauce
2 tablespoons chopped fresh parsley
Salt & Pepper to taste
How to make the butter.
1. In a medium skillet over medium heat, melt 1 tablespoon butter.
2. Add onion and cook until translucent (don’t let it brown). Add garlic and heat another 1 minute.
3. Add white wine, thyme, rosemary and marjoram. Let the juice evaporate until ¼ is left.
4. Add paprika, lemon juice and Worcestershire sauce. Reduce heat to medium/low and cook an additional 4 minutes.
5. Remove from heat, place in a small bowl and refrigerate.
6. Once the mixture is cooled, use a fork to mash it into the 7 tablespoons of butter at room temperature.
7. Add the chopped fresh parsley, lightly salt and pepper and mix well.
8. Form a log out of the butter that is about ¾” thick and place in the freezer.
2. Add onion and cook until translucent (don’t let it brown). Add garlic and heat another 1 minute.
3. Add white wine, thyme, rosemary and marjoram. Let the juice evaporate until ¼ is left.
4. Add paprika, lemon juice and Worcestershire sauce. Reduce heat to medium/low and cook an additional 4 minutes.
5. Remove from heat, place in a small bowl and refrigerate.
6. Once the mixture is cooled, use a fork to mash it into the 7 tablespoons of butter at room temperature.
7. Add the chopped fresh parsley, lightly salt and pepper and mix well.
8. Form a log out of the butter that is about ¾” thick and place in the freezer.
Chicken Kiev:4 or 5 Chicken Breasts
2 egg, beaten
¾ cup flour
1 ½ cups fine dry white bread crumbs
Salt and Pepper to taste
2 egg, beaten
¾ cup flour
1 ½ cups fine dry white bread crumbs
Salt and Pepper to taste
How to Make Chicken Kiev:
1. Pat dry the chicken. Remove the tenderloins from the chicken breasts (if any) and carefully pound them to 1/8” thick.
1. Pat dry the chicken. Remove the tenderloins from the chicken breasts (if any) and carefully pound them to 1/8” thick.
2. Pound the chicken breast as thin as you can get it (about 1/8” to ¼” thick) being very careful not to to tear the chicken. It should be thinner on the edges which will help to seal the chicken and prevent butter from oozing out when cooking. Peel off the wax paper.
3. Sprinkle one side of the chicken with salt and pepper.
4. Cut the butter into 4 or 5 equal pieces.
5. Place one piece of butter in the center of the chicken breast
6. Fold two sides down over the butter. Fold in the other end of the chicken breast and roll up the rest of the way.
4. Cut the butter into 4 or 5 equal pieces.
5. Place one piece of butter in the center of the chicken breast
6. Fold two sides down over the butter. Fold in the other end of the chicken breast and roll up the rest of the way.
Preheat the oven to 350 degrres F.
Heat vegetable oil in a deep sauce pot over medium heat. You should have enough oil to cover the chicken at least half-way.
7. Set up 3 separate dishes. (1) flour (2) beaten eggs (3) bread crumbs
8. Gently cover the finished chicken in flour, dusting off the excess flour.
9. Dip the chicken in the egg
10. Cover chicken with bread crumbs (gently shake off excess).
8. Gently cover the finished chicken in flour, dusting off the excess flour.
9. Dip the chicken in the egg
10. Cover chicken with bread crumbs (gently shake off excess).
11. Gently place the chicken in the hot oil and fry until golden brown, then turn over.
12. Remove chicken to a baking dish. Once all pieces are done, bake for 15 to 20 minutes at 350 degrees F.
13. Drain on paper towels and serve with white rice and veggies.
13. Drain on paper towels and serve with white rice and veggies.
14. Enjoy!
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