Chicken Kiev – A High Degree of Difficulty Always Scores Extra Points

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Unlike virtually every other recipe featured here, I’m not going to say this chicken Kiev is “easy to make.” It’s really not. You could follow this exactly as shown, and still have undercooked meat, or leaking butter, or any number of other tragedies. So, why try?

 
 
 
For 4 portions chicken Kiev:
 
For the butter:
2 cloves garlic, finely crushed
6 tablespoons unsalted butter
2 tbsp chopped Italian parsley (you can also add tarragon and/or chives)
pinch of salt
 
4 large (8-oz) boneless skinless chicken breasts
salt and pepper to taste
 
1 cup flour with 2 tsp salt mixed in
2 eggs, beaten
2 cups panko breadcrumbs
vegetable oil for frying, enough for 2-inches in a small pot
*Bake at 400 degrees F. for 15 minutes or until cooked through

Source recipe: https://foodwishes.blogspot.com/

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