Turns out that Chicken Kiev is originally from France. It was invented by French chef, Nicolas Francois Appert and was known as côtelettes de volaille. If you haven’t tried this deliciousness, you must!! Chicken stuffed with herb garlic butter. Breaded and fried. This is heaven on a plate.
- 6 Chicken breast thinly sliced
- Bread crumbs
- 4-6 Eggs as needed
- 2 sticks Butter
- 1/4 cup Parsley chopped
- 3 cloves Garlic crushed
- Take your butter and put it in a microwave safe dish.
- Melt in 15 second intervals.
- Till soft but not runny.
- Add salt, pepper, parsley and garlic.
- Mix it well and put it in the refrigerator to set.
- Pound your chicken breasts till they are super thin but still intact.
- Do this lightly.
- Now spread the pounded breasts out on a platter and dust with salt and pepper.
- Now take the butter out.
- It should be more solid but not hard.
- You should be able to scoop it out.
- Lay your chicken flat.
- Scoop a little less than a tablespoon of your butter and put it in the middle.
- Fold the sides in and make into an oval shape.
- Be careful to try to make it “air tight”.
- Now break your eggs in a bowl and beat with salt and pepper.
- Empty the bread crumbs into another bowl add salt and pepper to this too.
- Now roll your oval chicken in the bread crumbs then the egg.
- Do this 4 times.
- Put them on a tray lined with parchment paper and freeze it for at least 2 hours.
- When ready, heat your wok on medium heat till evenly hot.
- Place the chicken in the hot oil and make sure the chicken is covered with the oil cook till done.
- Mine takes about 5 min on each side.
- Make sure you turn it every 2 minutes.
- I’m always scared that the chicken will not cook all the way through that I put it in the microwave for a minute once I plate it.
- But if your pound the chicken so that it’s thin enough it will not have any trouble cooking all the way through.
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