GOLDEN CHICKEN KIEV
2 large whole breasts chicken
1/3 cup margarine
2 tbsp. chopped fresh chives
1/2 tsp. salt
Dash of ground black pepper
1 egg
1 tbsp. milk
2/3 cup fine dry bread crumbs
Peanut or vegetable oil (for deep frying)
Cut chicken breasts in half along ridges of breastbone. Carefully skin and bone each half without cutting through flesh. Place each piece between sheets of waxed paper. Place 1 1/2 tablespoons margarine in center of each breast.
Combine chives, salt and pepper; sprinkle over margarine. Roll each breast and overlap sides so that margarine mixture is completely enclosed (flesh will adhere without picks.)
Beat egg and milk together. Roll chicken in bread crumbs, then in beaten egg mixture and again in bread crumbs; coat well. Refrigerate at least 20 minutes.
Deep fry chicken rolls in hot (370 degree F) oil until well browned on all sides, about 8 minutes. Drain on paper towels. Serve hot.
Makes 4 servings
Source: Newspaper recipe clipping, Marcia Bein, Ingleside in Lake Country Market Journal, April 8, 1981
2 large whole breasts chicken
1/3 cup margarine
2 tbsp. chopped fresh chives
1/2 tsp. salt
Dash of ground black pepper
1 egg
1 tbsp. milk
2/3 cup fine dry bread crumbs
Peanut or vegetable oil (for deep frying)
Cut chicken breasts in half along ridges of breastbone. Carefully skin and bone each half without cutting through flesh. Place each piece between sheets of waxed paper. Place 1 1/2 tablespoons margarine in center of each breast.
Combine chives, salt and pepper; sprinkle over margarine. Roll each breast and overlap sides so that margarine mixture is completely enclosed (flesh will adhere without picks.)
Beat egg and milk together. Roll chicken in bread crumbs, then in beaten egg mixture and again in bread crumbs; coat well. Refrigerate at least 20 minutes.
Deep fry chicken rolls in hot (370 degree F) oil until well browned on all sides, about 8 minutes. Drain on paper towels. Serve hot.
Makes 4 servings
Source: Newspaper recipe clipping, Marcia Bein, Ingleside in Lake Country Market Journal, April 8, 1981
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