Buttery rich and crispy, this tasty dish famous in Ukraine has its basis in French cooking methods. Often served with a side order of spring peas and julienne potatoes, Chicken Kiev has long been a favorite dish in my family. Try this as an alternative to fried chicken, and serve it with a steamed green vegetable. Pictured here are shelled edamame and sweet potato fries.
4 Tablespoons butter, softened
Juice of 1/2 lemon
1 Tablespoon Italian parsley
1/4 teaspoon freshly ground nutmeg
4 boneless chicken breasts
1 cup all-purpose flour
2 large eggs, lightly beaten
1 cup seasoned bread crumbs
salt and pepper
sunflower oil for frying
1. In small bowl, blend butter, lemon juice, parsley and nutmeg. Refrigerate about 30 minutes until firm.
2. Pound each chicken breast between two sheets of waxed paper until flattened to 1/4″ thickness.
3. Place rounded teaspoonful of butter mixture in center of each chicken breast. Roll each breast to enclose butter mixture.
4. Dredge stuffed breasts in flour, then eggs, then bread crumbs. Season each stuffed breast with salt and pepper. Refrigerate for 30 minutes.
5. Heat the oil in a frying pan until hot, but not smoking. Carefully place each stuffed breast into oil and cook for about 5 minutes on each side.
6. Remove to rack lined with paper towels to absorb excess oil. Serve while warm.