Chicken Kiev

Finally I got back to my lovely blog. My last days have been a little bit busy in a good way. They were weekends and they were filled with events:-) My friend's friend was visting Miami. So, we finally got together and had lots of fun. It always feels wonderful to meet someone from the same area, to chat about things in common and check if mother tongue is not forgotten completely:-) Moreover, we went to the same school in Russia. So, there were many things to talk and laugh about. We also discussed how some districts in America are occupied by people of a certain cultural origin. Sunny Isles is one of them - a district occupied by Russians. It has Russian restaurants, stores and other places. I always find it extremely interesting when people tend to gather closely. It gives the sense of companionship, support and closeness. Because Russia was the part of the Soviet Union, it shares a great deal of food products with its neighbors. Sometimes it is hard to track an origin of some dishes and people continue arguing about it :-)
Chicken Kiev is well - known in the Post Soviet area. Even though it came from Ukraine, the dish is so popular that you can find it in almost any restaurant or cafe in Moscow. I love Chicken Kiev for its tenderness and unforgettable rich herby aroma when cooked right. Pounded chicken fillet, wrapped around herby butter, rolled in bread crumbs, fried until golden brown and baked until the meat is just right - this is what an ideal Chicken Kiev is! So here is the recipe:

Ingredients
for two portions

2 chicken breast halves (skinless and boneless)
1/2 half of butter (close to room temperature)
1/4 of a bunch of fresh parsley (thouroughly washed and dried)
2 cloves of garlic (peeled)
1 large egg
1 cup of bread crumbs
1 cup of flour
Salt and black pepper (for seasoning chicken and butter mixture)
Vegetable oil or ghee for frying

+ an oven safe skillet/frying pan

Instructions

1. Chop pasrley and garlic nicely. In a small bowl, combine butter, parsley and garlic. Sprinkle salt and black pepper according to your taste. Set aside.

2. Place chicken breasts on a working surface. Cut each chicken breast across but not completely through so you can have wider pieces to roll butter in.

3. Cover each piece with waxed paper or plastic wrap. Carefully pound chicken into cutlets with a meat mallet 1/4 inch thick. Don't tear the meat! Salt and pepper each piece. Set aside.

4. In three different deep plates, place separately flour, bread crumbs and eggs. Beat eggs well. Place the plates so that you can coat in flour - first, in eggs - second and then in bread crumbs.

5. Take one piece of chicken, place a half of the butter mixture in the middle, roll the breast in a log and fold in the ends of it. Roll very tightly so that butter is completely enclosed.

6. Roll each chicken log in flour, dip completely in egg and roll well in bread crumbs. Freeze the chicken for at least 1 hour.

7. Preheat an oven to 350 degrees F.

8. Heat well a skillet with oil over medium heat. Place each chicken in oil gently. Cook on one side for 5 minutes, on the other side for 5 minutes or until golden brown. Place the skillet with chicken in the oven for 10 minutes.

* The classic Chicken Kiev has a bone stuck in so it looks like a chicken leg.

* You can add other herbs such as chives, tarragon or any you prefer.

* You can store chicken in a freezer for a while. Keep them in a plastic bag or a container.

* Usually Chicken Kiev is served with mashed potato.

Bon Appetit!