Chicken Kiev

Remember when this dish was on every restaurant menu in town! Okay so I'm old. I believe it was in the 80's. This is the perfect items to have in the freezer, see Note below, to serve with all those wonderful fresh veggies from the garden. It's a practical and versatile dish and very easy to do.

If you have been nice to your butcher he will pound and flatten the chicken breast for you.

Chicken Kiev
serves 8
print recipe

1/4 cup very finely minced onion, or minced chives
1/2 cup plus 2 tablespoons butter (no substitute)
3 tablespoons minced fresh parsley
8 flattened chicken breasts (4 whole ones, boned, split and pounded; ask butcher to do this for you.
Salt and pepper
All-purpose flour
2 egg, lightly beaten
About 24 buttery round crackers, Ritz, finely crushed
Shortening

Saute onion in the 2 tablespoons butter in large skillet just until tender but not brown; combine with parsley. Sprinkle chicken lightly with salt and pepper. Place equal portions of onion mixture on each piece of chicken, and 1 tablespoon butter over onion mixture; roll up chicken, tucking in sides, making a neat little package. Secure with toothpicks. Roll in flour, dip in egg, then roll in crumbs. Refrigerate at least 1 hour (overnight isn't too long). Fry in 1/2 inch vegetable shortening until golden brown; drain on paper towels; remove wooden picks before serving.

Note: Chicken may be frozen after frying. Wrap individually to freeze. To serve, unwrap frozen chicken; let stand at room temperature for 1 hour, then bake on rack in shallow pan at 425 degrees, about 20-25 minutes, or until heated through and crisp.