Ukrainian Chicken Kiev
Recipe information
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Cooking:
30 min.
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Servings per container:
8
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Source:

Ingredients for - Ukrainian Chicken Kiev

1. Skinless, boneless chicken breast halves - 8 (4 ounce)
2. Butter, softened - ⅓ cup
3. Ground black pepper - ½ teaspoon
4. Garlic powder - 1 teaspoon
5. Eggs - 2
6. Water - 3 tablespoons
7. Ground black pepper - ¼ teaspoon
8. Garlic powder - ¼ teaspoon
9. Dried dill weed - 1 teaspoon
10. All-purpose flour - ½ cup
11. Dry bread crumbs - ½ cup
12. Vegetable oil - 2 cups
13. Lemon, sliced - ½
14. Chopped fresh parsley - ¼ cup

How to cook deliciously - Ukrainian Chicken Kiev

1. Stage

Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen.

2. Stage

To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm.

3. Stage

When butter is firm, cut into 8 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.

4. Stage

In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.

5. Stage

Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve.