Chicken Kiev
Preamble
Well I’m in Chicago visiting my folks and my mom wanted to show me how to make something…so here we go. This took about half an hour and ended up very good.
Ingredients
- Cutting board (not wood)
- Giant non-stick pan
- Meat tenderizer
- Vegetable Oil
- Sea Salt
- Bread Crumbs (plain, not Italian)
- Flour
- Two Eggs
- Garlic
- Chives
- Stick of butter (frozen is easier to work with)
- Some Boneless Skinless Chicken Breasts
Making the Chicken Kiev
First we start off with the strictly enforced washing of our hands.
Pour some Vegetable oil into your giant pan. Enough to cover your chicken about half way once you roll them. Just eye-ball it. I would say about medium heat or so. Depends on your range I guess.
Next crack a two eggs open into a bowl. Add a tablespoon of water if you don’t like the consistency. And beat those eggs up so it has a nice consistent look to it.
Prepare your chicken for its impending doom by cutting them open a bit to let the flavor pour throughout.
Next prepare your battle stations. Pour some of your breadcrumbs into a bowl or Tupperware big enough for your chicken to fit into. Do the same with your flour but into a separate bowl.
Here is the fun part. Lay a piece of wax paper on your chicken and strike each chicken breast out so they are about a quarter to half an inch think.
Now take a break from your chicken whacking and cut up some chives and some fresh garlic cloves and place those where ever you like.
Ok now cut your frozen stick of butter into nice squares. The size depends on how much of it you want to taste. But for me the bigger the better.
Place the butter, chives and garlic in the center of each piece of chicken make sure you get an even amount of everything on each piece.
Now for the tricky part… you must roll up each piece of chicken concealing the butter, chives, and garlic. Roll them up real nice and tight, and then secure them with really big toothpicks. We used about eight toothpicks per piece.
To the battle stations we go. First cover your piece of chicken in the eggs and make it nice and sticky.
Then over to the flour….I don’t like too much flour on it but whatever you think.
Then to the bread crumbs. Make sure they are covered really well.
Now for an ancient frying trick….To test the heat of your oil in your pan throw a piece of bread into the oil and if it browns to quickly then it’s to hot. When it browns nicely and looks like a color you like then it is time for your chicken.
After putting your chicken into your pan set a timer for about 4 to 5 minutes. Flip, and then for another 4 to 5 minutes. I usually like my chicken a little more cooked so I go until I feel comfortable with it.
After you take them out I like to wait a little bit so the chicken won’t be too dry and too hot.
I found that if you have enough garlic and butter to spare it is nice to throw a few cloves and some butter into some green beans. It goes very will with the Kiev.
Hope you all liked it, I know I did.
