Innovate! How about a traditional Russian and Ukrainian dish on your menu? Do not panic! It’s very easy to do; Check out the recipe and you’ll see.
Don’t forget to try it! The name Kiev comes from the capital of Ukraine.
- 6 boneless, skinless chicken breasts, cut in half
- 1 cup butter at room temperature
- 2 tablespoons chopped parsley
- 1 teaspoon chopped chives
- 1 and ½ teaspoon dried tarragon (optional)
- 1 crushed garlic clove
- Black pepper to taste
- Salt to taste
- ½ cup (tea) wheat flour
- 4 eggs well beaten
- 2 cups (tea) of breadcrumbs
- Oil for frying
- 2 lemons cut into wedges
- Parsley sprigs to decorate (optional)
- Cut the chicken breasts into ½ cm thick fillets. Wash the fillets under running water and dry. Reserve.
- In a bowl, mix the butter, parsley, chives, tarragon and garlic well and season with pepper and salt.
- Place this mixture on a sheet of aluminum foil and shape it into a square with a side of 10 cm and a height of 1 cm.
- Wrap and place in the freezer for about 40 minutes or until very firm.
- Using a whisk, lightly beat the chicken fillets and season with pepper and salt. Reserve.
- Remove the butter mixture from the refrigerator and cut it into 12 squares.
- Place a square in the center of each chicken fillet.
- Fold the fillet and secure with a toothpick.
- If you prefer, shape the chicken breast into a triangle.
- Dip them in beaten egg and breadcrumbs.
- Place 10 cm of oil in a deep frying pan and heat.
- Fry three pieces of chicken at a time until they are golden brown on all sides.
- Remove and drain on absorbent paper.
- Serve as a main dish accompanied by white rice or mashed potatoes.
If you want, you can add cubes of mozzarella cheese to the filling.
Yields 12 servings.
See also chicken in beer sauce.