Chicken Kiev

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    Barbara Rexford

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    Barbara Rexford

Chicken Kiev

If you like fried chicken this is a great recipe, but I do not like fried foods so I have given a baked alternative to this recipe.

4 large chicken breasts or one whole chicken boned with skin removed

salt to taste

3 Tbls each green onion, green bell pepper, parsley

butter

flour for coating

1 beaten egg

1 Tbls of water

bread crumbs

lemon wedge, opt

Cut chicken breasts in half taking care not to tear the meat. If you are using the whole chicken take care when boning legs & thighs. Place chicken pieces between 2 pieces of clear plastic wrap. Working from the center, pound with a wooden mallet to form cutlets about ¼-inch thick. Peel off wrap. Sprinkle with salt. In each chicken piece place and equal amount of chopped bell pepper, green onion, parsley and 1 tbls butter. Place on chicken piece and roll as for a jelly roll, tucking in the sides. Press to seal. You can fasten with wooden toothpicks. Coat each piece with flour. Combine egg & water. Mix well. Dip rolls into mixture, then roll in fine breadcrumbs. Chill at least an hour. Next you can either deep fry them for about 5-10 minutes in hot oil or you can bake them for about 30-45 minutes at 375º until outside is golden brown. Serve with a lemon wedge to dress with lemon juice.

— Barbara Rexford

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