CHICKEN-KIEV

A world famous, classic, dish consisting of: thin chicken cutlets wrapped around cubes of butter, and then fried.

1 1/2 sticks parsley butter

6 chicken breasts

                   Fine bread crumbs

3 eggs

2 Tbsps. cold water

                   Vegetable oil

1. Cut butter in half, lengthwise, then in twelve 2" pieces. Chill until very firm.

2. Cut chicken breasts in half; remove bones.(Traditionally , the breast was left whole, with the unboned wing left attached and only the tip removed at the first joint  After cooking a paper frill was placed over end of the wing).

3. On wet board, pound chicken into thin cutlets.

4. Put a piece of butter in centre of each.

5. Roll chicken around butter; fold securely so butter cannot escape during cooking. Secure with toothpicks.

6. Dip in eggs beaten with cold water; roll in bread crumbs dip in egg mixture; roll again in crumbs.

7. Deep-fry in hot oil (375 F.) 3 to 5 minutes. Drain, and put on cookie sheet in hot oven, (425 F.), 5 minutes     Serves 6.

©Al (Alex-Alexander) D. Girvan. All rights reserved.