Frank and I had this in a restaurant in Moscow back in 1988. We happened to be there because the Soviet Government had invited Frank and his CEO, Don Mabe, to give them tips on producing plumper chicken. Don's wife, Flo, and I got to go along. I remember that Frank was impressed by the world-class knowledge and skill of the Soviet poultrymen, but he said their chickens didn't grow to be as plump and juicy as ours because their diets didn't include enough protein. The Soviet birds may have been thin, but the recipe that we had for Chicken Kiev was "otlichnii," (outstanding). You've got it exactly right if, when you cut the cooked chicken, the melted butter spurts out.
4 skinless, boneless chicken breast halves or 1 thin sliced boneless roaster breast
1/2 cup butter or margarine, chilled
1 tablespoon lemon juice
1 tablespoon snipped fresh or frozen chives
1/2 teaspoon salt or to taste
1/4 teaspoon ground pepper
1 egg, beaten
1 cup bread crumbs
Oil for deep frying
Place chicken between sheets of plastic wrap and pound to flatten slightly. Skip the previous step if you are using thin sliced boneless roaster breasts. In a food processor fitted with a steel blade, blend butter, lemon juice and chives; mold into four oblongs and chill. (In fact, I think freezing works best.) Sprinkle salt and pepper on chicken. Wrap chicken breast around chilled mold and secure with toothpicks. Dip in beaten egg and roll in bread crumbs. Chill again for one hour. Fry in deep fat at 350oF for 10 to 15 minutes or until crust is golden brown. Serve immediately
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
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