Chicken Kiev recipe

Among various dishes offered the Ukrainian kitchen is a Chicken Kiev. This dishes is the historical traditional component of Ukrainian national diet. Chicken Kiev is masterpiece of city culture.

Chicken Kiev is a dish consisting of a boneless chicken breast wrapped around a piece of herbed/seasoned butter, breaded and deep fried. Here's a recipe for the real deal

Simple but elegant, this breast of chicken, stuffed with a flavorful compound butter and fried, makes its own sauce; when you slice into the chicken, the melted butter is released onto the plate.

A lot of native Ukrainians will say that this is too elegant, and is in fact a czarist dish, not one of the Ukrainian people. Real Ukrainians, God love 'em, apparently eat melted pork fat, slathered on black bread, and consider it a great delicacy.

There are many Chicken Kiev`s variants of recipes. Propose to you the most classical:

Variant 1 0f Chicken Kiev recipe:
Ingredients:

• ½ cup butter
• ½ tablespoon chopped fresh parsley
• ½ tablespoon chopped fresh chives
• 1 tablespoon lemon juice
• 6 skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 cups dried bread crumbs
• 3 eggs, lightly beaten
• 3 tablespoons water
• 2 quarts vegetable oil for frying
• In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and refrigerate.
• Place chicken breasts between 2 pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste.
• Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden toothpick.
• Add the water to the eggs and beat together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well. Chill breasts for one hour.
• In a deep fryer, heat oil to 365 degrees F (185 degrees C). Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve.

Variant 2 of Chicken Kiev recipe:
Ingredients:

• ½ c butter.
• 3 ea garlic cloves ground.
• ¼ ea lemon juice.
• 2 ea chicken breasts.
• 2 ea eggs.
• ½ c scallions chopped.
• 3 c bread crumbs.
• salt.

Variant 3 of Chicken Kiev recipe:
Ingredients:

• 4 large chicken half-breasts
• 4 ounces butter, softened
• Grated zest and juice of 1 lemon
• 2 tablesponos fresh tarragon, chopped
• Salt to taste
• Pepper to taste
• 1 large egg
• 4 ounces dry white bread crumbs