Cut chicken breasts in half and sprinkle with salt.
Cream butter, parsley, lemon juice, and garlic. Spread 2 teaspoons along the center length of each chicken breast half. Tuck in ends and long sides around flavored butter; skewer or tie to close.
Place flour and bread crumbs in separate flat dishes; beat eggs in a shallow bowl.
Dip each prepared chicken breast first in flour, then eggs, and then crumbs. Place seam side down on a plate; refrigerate for at least 2 hours or until crumbs are set.
Heat a 1-1/2-inch layer of Crisco to 365ºF in a deep fryer. Fry chicken rolls in hot Crisco for 5 minutes or until done. Remove with slotted spoon. Serve immediately with brown rice.
Originally Submitted
11/11/2010
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