SAGE CHICKEN A LA KIEV

Sage Chicken a la Kiev image

Provided by Bryan Miller

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

Previous Next

1 1/2 sticks butter at room temperature
1/2 tablespoon chopped parsley
1 1/2 tablespoons fresh sage, minced (or other favorite herbs)
Salt and white pepper to taste
6 boned chicken breasts
1/2 cup flour
2 eggs, beaten
2 cups bread crumbs
2 cups vegetable oil

Steps:

In mixing bowl blend butter with parsley, sage, salt and pepper (this could be done in blender but is just as easy by hand). Chill.
Place chicken breasts between pieces of plastic wrap and pound with mallet to about 1/4-inch thickness -each should be 5 to 8 inches long and about 4 inches wide. Place 1 1/2 to 2 tablespoons of herb butter in middle of each breast and roll it, tucking in sides to seal as well as possible. Chill breasts for 15 minutes before breading.
In separate bowls place flour, beaten eggs and bread crumbs. Gently dip chicken breast rolls in flour, dusting off excess, then in egg mixture and crumbs. Set aside.
Heat enough cooking oil in deep saucepan or wok to submerge chicken rolls at least halfway. Oil is at proper temperature when bread cube dropped in it turns golden brown within a minute.
Cook chicken rolls, 2 at a time, for about 8 minutes, turning occasionally. Set aside on paper towels in warm oven. Serve hot.