In a small bowl, combine green onion, parsley, and garlic; set aside. Cut chilled butter into four sticks. In a shallow bowl sitr together egge and water. Place flour in another shallow bowl. Place bread crumbs in a third shallow bowl; set aside. Place a chicken breat between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly into a rectangle anout 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Sprinkle with 1/4 of the green onion mixture. Place a butter piece in the center of the chicken piece. Fold in sides; roll up. Repeat with the remaining chicken pieces. Coat chicken rolls with flour. Dip into the egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with additional bread crumbs. Coat ends well to deal in the butter. Place coated chicken in a rectangular baking dish. Cover and chill for 1 to 24 hours.
In a large skilled, melt the 1 tablespoon of butter over medium-high heat; add oil. Add chilled chicken rolls. Cook about 5 minutes or until golden brown, turning brown on all sides. Place rolls in a baking dish. Bake uncovered in a 400 degree oven for 15 to 18 minutes or until chicken is no longer pink. Spoon any drippings over the rolls.
Originally Submitted
5/8/2013
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