Chicken Kiev

  • 2 chicken breasts, cut in half lengthwise, pounded flat
  • 1/2 lb butter
  • 2 cloves garlic, crushed
  • 1 scallion, minced
  • 3 tbsp minced parsley
  • sea salt and cracked pepper
  • flour
  • 1 egg, beaten
  • panko
  • vegetable oil
  1. Cream the butter with the garlic, scallion, parsley, and then season with salt and pepper.  Mix well and then wrap in wax paper.  Freeze 4 hours.
  2. Season the chicken with salt and pepper.  Place a decent pat of the frozen butter on each one.  Roll the chicken up, securing with a toothpick.
  3. Sprinkle with rolls with flour, dip in the beaten egg, and then dredge with panko.
  4. Heat a drizzle of oil in a non-stick skillet.  Fry the chicken rolls in the oil until well browned, and cooked through.  Serve.

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