nez014 (Chicken Kie-DK- ivilage Chicken Kiev Make sure the chicken is thoroughly coated in egg and bread crumbs to prevent the butter from leaking out. Recipe courtesy of “The Illustrated Kitchen Bible: 1.000 Family Recipes from Around the World’ by Victoria Biashford-Snell, copyright 2008. Used by permi Kindersley Limited, Al rights reserved, oF Doring 8 tbsp butter, softened 2 garlic cloves, crushed through a press 2 tbsp chopped parsley grated zest of 1 lemon salt and freshly ground black pepper Yield: 4 Servings directions bpsiwnuivltage.comichicken-iev3-r-641887ade= print 4 boneless, skinless chicken breasts 3 thsp all-purpose flour 1 large egg, beaten 11/2 CUpS fresh bread crumbs vegetable oil, for deep-frying Prep: 1 hour Total: More than 60 min 1nez014 (Chicken Kie-DK- ivilage 1 Combine the butter, garlic, parsley, and lemon zest in a bowl. Season with salt and pepper. On apiece of plastic wrap, shape into a thick rectangle, then enclose in the plastic wrap. Refrigerate at least 1 hour, until firm, 2 One ata time, pound each breast between two sheets of plastic wrap with a meat pounder to an even thickness. Season the breasts. Cut the butter into 4 equal sticks and place a stick on each chicken breast. Fold in the sides, then roll up the chicken completely around the butter. 3 __Rolleach chicken packet in flour, then in beaten egg, and finally into the bread crumbs to coat evenly. Take care to keep the chicken closed around the butter. 4 Add enough oil to come halfway up the sides of a large saucepan and heat over high heat to 350°F (180°C). Add the chicken and cook about 5 minutes, until deep golden brown, 5 ‘Transfer the cooked chicken to paper towels and drain briefly. Serve hot. bpsiwnuivltage.comichicken-iev3-r-641887ade= print