make this:
CHICKEN KIEV
8 chicken breast halves
1/2 cup butter, softened
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
2 eggs
3 tablespoons water
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon dried dill weed
1/2 cup all-purpose flour
1/2 cup dry bread crumbs
2 cups vegetable oil
1/2 lemon, sliced
1/4 cup chopped fresh parsley
Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen.
To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm.
When butter is firm, cut into 6 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.
In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve
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CHICKEN KIEV
8 boneless chicken breasts, washed and pounded to 1/4 inch thickness
8 tbsp. butter
4 green onion, chopped well
2 tsp. garlic salt or powder
Seasoned bread crumbs
Oil fry frying
2 eggs, beaten well
12 oz. pkg. egg noodles
Combine butter, green onion and garlic salt; blend well. Divide into 8 balls and put into refrigerator, covered with Saran Wrap. Meanwhile, wash chicken breasts, remove skin, pat dry, and pound with a wooden mallet between two sheets of wax paper to 1/4 inch thickness.
Some butchers at grocery stores or meat shops will do this process for you.
When chicken is pounded, place a "butter ball" in the center of each and roll up lengthwise, secure loose ends and sides with toothpicks. Usually 3 picks per roll will do, but keep track as they get lost during the cooking process.
Coat each roll with the eggs, and roll in bread crumbs until well coated. Heat oil over medium to medium high and brown chicken rolls on all sides, transfer to shallow baking dish. At this point, they can be set aside. Approximately 45 minutes before serving time, heat oven to 350 degrees and bake.
In the meantime, cook noodles as per package directions. When ready, serve kiev over cooked noodles, spooning buttery sauce over noodles
