Chicken Kiev
Amanda Knapp
This is my Dad’s favorite.
ingredients
- 4 Chicken Breasts
- 1/3 C. Butter
- 2 T. Chopped Chives
- 1/2 tsp. Salt
- Dash of Pepper
- 1 Egg
- 1 T. Milk
- 20 Saltine Crackers, finely crushed (about 2/3 C. crumbs)
- Oil
directions
- 1
Place each breast between sheets of saran wrap. Pound each piece very thin with a smooth surfaced meat mallet or rolling pin; do no tear flesh. Remove saran wrap.
- 2
Place 1 1/2 T. butter in the center of each breast. Combine chives, salt and pepper. Sprinkle over butter. Roll each breast and overlap sides so that the spread mixture is completely enclosed. The flesh will adhere without toothpicks or skewers.
- 3
Beat egg and milk together. Roll chicken in saltine crumbs, then in beaten egg mixture and again in saltine crumbs. Coat well. refrigerate for at least 20 minutes.
- 4
Deep fry chicken rollsin hot oil at 375 degrees until well browned on all sides, about 8 minutes. Drain on paper towels. Serve hot.
notes
Recipe courtesy of Kathy Knapp
Source: Amanda Knapp
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