CHICKEN KIEV
Meat, Seafood and Poultry
Ingredients
Directions
5 tablespoons margarine, divided
1 teaspoon minced parsley
1/2 teaspoon dried tarragon
salt and pepper, to taste
1/2 teaspoon chives
1 pkg boneless chicken breasts
2 tablespoons flour
1 egg, beaten
1/2 cup unseasoned dried bread crumbs
1 tablespoon oil
Blend 3 tablespoons margarine, parsley, tarragon, chives, salt and pepper. Form into small logs, one for each chicken breast fillet. Freeze for 30 minutes.
Place one log into each fillet. Roll chicken around butter. Dip fillet into flour, then egg and then bread crumbs. Chill 15 minutes.
Heat 2 tablespoons margarine and oil in skillet. Sauté stuffed fillets for 10 to 14 minutes over medium heat. Turn carefully. Cook thoroughly.
1 teaspoon minced parsley
1/2 teaspoon dried tarragon
salt and pepper, to taste
1/2 teaspoon chives
1 pkg boneless chicken breasts
2 tablespoons flour
1 egg, beaten
1/2 cup unseasoned dried bread crumbs
1 tablespoon oil
Blend 3 tablespoons margarine, parsley, tarragon, chives, salt and pepper. Form into small logs, one for each chicken breast fillet. Freeze for 30 minutes.
Place one log into each fillet. Roll chicken around butter. Dip fillet into flour, then egg and then bread crumbs. Chill 15 minutes.
Heat 2 tablespoons margarine and oil in skillet. Sauté stuffed fillets for 10 to 14 minutes over medium heat. Turn carefully. Cook thoroughly.
Source: PDF page 138
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