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Chicken Kiev

4 whole    Chicken breasts - boneless, skinless  
  Salt and pepper  
¼ tsp    Marjoram  
¼ tsp    Garlic powder  
3 Tbs    Parsley, chopped  
3 Tbs    Chives, chopped  
  Cayenne pepper  
1   Egg  
¼ cup    Fine dry breadcrumbs  
  Salad oil  
½ pound    Mushrooms, sliced  
½ cup    Dry white wine  
  Cold butter  
1 Pound chicken breasts between sheets of waxed paper to 1/8th inch thick. Cut in half so you now have 8 single chicken breasts.
2 Lightly salt and pepper the breasts.
3 Place 1 tablespoon of cold butter at end of each breast.
4 Mix 3 tablespoons each of chopped parsley and chives and 1/4 teaspoon each of marjoram and garlic powder. Sprinkle 1/8th of the mixture over each butter pat.
5 Starting at the butter end, roll chicken breasts tightly, folding in edges to enclose filling. Fasten with toothpicks.
6 Mix 1/4 cup flour with dash of cayenne.
7 Beat the egg with 2 tablespoons water.
8 Coat rolls with flour, then egg mixture, and finally 1/2 cup bread crumbs.
9 Heat 1/2 inch of oil in heavy skilled to 350°.
10 Fry rolls until well browned, 4 minutes on each side.
11 Saute mushrooms in 3 tablespoons of butter. Stir in 1/2 cup of dry white wine. Cook quickly to reduce liquid by half.
12 Pour sauce over chicken.