Saturday, December 6, 2008

Ukrainian Chicken Kiev

I went to yoga class and came home to this yummy dinner. Jim scaled the original recipe from 8 servings to 4 servings. He only used 2 chicken breasts but they're HUGE so the recipe below worked out fine.

2 large or 4 small-ish skinless, boneless chicken breast halves
2 tbsp. and 2 tsp. butter, softened
1/4 tsp. ground black pepper
1/2 tsp. garlic powder
1 egg
1 tbsp. and 1-1/2 tsp. water
1/8 tsp. ground black pepper
1/8 tsp. garlic powder
1/2 tsp. dried dill weed
1/4 cup all-purpose flour
1/4 cup dry bread crumbs
1 cup vegetable oil

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.

To Make Seasoned Butter: In a small bowl combine the softened butter, 1/4 teaspoon pepper and 1/2 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm. When butter is firm, cut into 2-4 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.

In a small bowl, beat egg with water. In a shallow dish or bowl, mix together the 1/8 teaspoon pepper, 1/8 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.

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. At this point Jim popped them into a 350 degree oven for about 15 minutes to make sure the chicken was cooked all the way through.

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