Almost Chicken Kiev
I love Chicken Kiev, always have. When I was a kid, Mom would make it once in a while. I’ve even had it in a restaurant once or twice.
Well, I can’t be bothered with pounding the chicken out and rolling up a pat of butter and some parsley and then breading it and frying it. Every time I’ve tried it, all the butter just melted right out of the chicken into the oil and I didn’t get the flavor or that nice little gush of melted butter when I cut into it. So, what’s the point?
Well, I decided to go about it a different way. I took boneless skinless chicken breasts halves, cut them in half, and dipped them in egg and then seasoned bread crumbs. Seasoned with dried parsley, and a bunch of fresh ground pepper.
Then I cooked them in nothing but butter. Salted butter. Cooked them fairly hot on the first side, then lowered the heat and put a lid on for the second side. I’m always worried about undercooking chicken. Took the lid back off the last bit, to make sure the coating stayed crispy.
Well, it tasted JUST like Chicken Kiev to me. Without the little gush of butter I could never get. Just perfectly moist inside, with the wonderful taste of butter all over the outside.
1 pkg boneless skinless chicken breast halves, each piece cut in half again
1 egg
1 cup bread crumbs seasoned with
1 tsp black pepper and
2 tsp dried parsley
1/2 stick butter, maybe more
Wash chicken well, drain. Beat egg, and put chicken pieces in to coat well. Heat butter in skillet over medium low heat. Roll chicken in seasoned bread crumbs and place in pan, cooking slowly until brown on one side.
Carefully turn chicken over, turn heat to low, cover and cook for 3 min. Remove lid and continue to cook until nice and brown and fragrant. Check for doneness!
Butter fried crumbs, yum. :)
