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Chicken Kiev
Ingredients
½ cup (1 stick) butter, softened
Grated zest of 1 lemon
2 tablespoons minced fresh parsley
1 tablespoon snipped fresh chives
4 boneless skinless chicken breasts
2 eggs
1 teaspoon water
1 cup dry bread crumbs
Details
Serves: 4
Method
Combine the butter, lemon zest, parsley and chives in a bowl and mix well. Shape the mixture into a log. Wrap in plastic wrap or waxed paper and freeze.
Pound each chicken breast to ⅓ inch thick. Cut the frozen butter mixture into 4 equal portions. Place 1 portion on each chicken breast. Wrap the chicken breasts around the butter mixture and secure with wooden picks. Beat the eggs and water together in a bowl. Dip the prepared chicken in the egg mixture. Roll in the breadcrumbs. Arrange on a baking sheet.
Bake at 350 degrees for 35 to 45 minutes or until the chicken is golden brown and cooked through.
YOU MAY PREPARE THIS RECIPE BY FRYING THE CHICKEN IF YOU PREFER. WRAP THE CHICKEN IN PLASTIC WRAP AFTER DIPPING IN THE BREADCRUMBS AND REFRIGERATE FOR 1 HOUR OR UNTIL FIRM. HEAT 3 INCHES OF VEGETABLE OIL TO 375 DEGREES IN A DEEP HEAVY SKILLET. FRY THE CHICKEN IN THE HOT OIL FOR 5 MINUTES OR UNTIL GOLDFN BROWN AND COOKED THROUGH.
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