Chicken Kiev, Stuffed Fried Chicken Breasts

A luxurious dish of fried chicken breasts, stuffed with garlic and herb flavored butter (Serves 4, hot)


4 whole breasts of chicken
3 oz butter
1 clove garlic
1 tablespoon mixed parsley, tarragon and lemon thyme
1 tablespoon lemon juice
2 oz flour
2 eggs
1 teaspoon oil
4-6 ox dried white breadcrumbs
fat or oil for deep frying
1 lemon


1. Mix butter with finely crushed garlic, chopped herbs, lemon juice and seasoning, shape into a roll about 3-4 inches long. Wrap in foil and put into refrigerator to freeze.

2. Each chicken breast consists of one large heart shaped piece and a long thin finger shaped piece. The smaller pieces flatten out slightly. Place the large pieces skin side down and make a shallow slit down center of each. Then make a shallow pocket to each side with a sharp knife. Remove skin. Cut butter roll into 3 long pieces, place one piece on each chicken breast so that it is in the pocket. Place flattened smaller pieces of chicken over butter and then close the slits over them. Turn ends of chicken and shape each breast neatly. Wrap each in foil and put into the refrigerator for at least 30 minutes to firm.

3. Just before cooking, roll each breast in seasoned flour, then brush with egg beaten with oil and cover thickly with dried white breadcrumbs.

4. Heat fat or oil until a cube of fresh bread takes 60 seconds to brown. Frye chicken breasts for 5-7 minutes, until golden brown and crisp. Serve at once with boiled rice and lemon quarters. (Warn guests to cut chicken carefully or hot butter will spurt out.)

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