Subj:  Chicken Kiev


Chicken Kiev

8 Chicken Breast Halves (skinless boneless)
1/4 butter/marg. (cut into 8 pieces)
2 Tablespoons minced chives
2 Tablespoons minced Parsley
4 Tablespoons Lemon juice
2 Tablespoons Water
2 Egg yolks
Cornflake crumbs mixed with 1 Tablespoon Paprika
Flour .

  Pound each breast between plastic wrap until thin. 
Place one piece of butter at one end
of the fillet. Sprinkle with some chives, parsley and 
lemon juice. Roll up each piece
folding the ends in so that the butter is enclosed. 
Secure with two plain tooth picks. 

   Beat eggs slightly with water. Dip rolled breasts 
in flour, then egg mixture, then
cornflake crumbs. Shake off excess.

  Lay on ungreased shallow pan, sealed side down. Bake 
at 450 Degrees for 20-25 minutes.
Drain. Remove tooth picks. Lay on platter, and if desired, 
garnish with dark grapes, salad
greens and drained whole apricots. Serve with Rice and 
vegatable of choice. Serves 6-8

Poultry Recipes Index 1 | Main Course Recipes Submenu
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