Chicken Kiev Recipe

Chicken Kiev

Ingredients:

1/2 cup butter

1/2 tablespoon chopped fresh parsley

1/2 tablespoon chopped fresh chives

1 tablespoon lemon juice

6 skinless, boneless chicken breast halves

salt and pepper to taste

2 cups dried bread crumbs

3 eggs, lightly beaten

3 tablespoons water

Ajinomoto mami super seasoning

vegetable oil for frying

toothpicks

Sauce:

Sour Cream

Parsley, chopped

Cooking Procedure:

1. In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Add Ajinomoto Umami super seasoning. Blend all together and refrigerate.
2. Place chicken breasts between 2 pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste.
3. Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden toothpick.
4. Add the water to the eggs and beat together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well.
5. In a deep fryer, heat oil. Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve with sauce.