Chicken Kiev

Another old school hit. Everything is better with butter. In this case it keep the chicken moist and carries the flavor of the garlic. Make sure the center of the chicken is cooked to at least 165 F . Don’t overcook or the chicken will be dry.

CHICKEN KIEV

4 Boneless Chicken Breast

1 clovesgarlic

2 oz butter

1 tsp pepper

1 tsp basil

1 tblsp bread crumbs

flour

2 eggs

2 oz milk

seasoned bread crumbs

Directions

Place chicken breasts on sheet of plastic wrap. Cover with a another sheet. Pound gently with a meat hammer until the chicken is 1/2 inch thick.

Peel and mince the garlic. Cream the butter , add pepper,garlic, basil and first amount of bread crumbs.

Place a portion of the garlic butter in the center of chicken, roll, try to tuck in the ends, do not leave any of the butter mixture exposed. Roll in flour

Mix egg and milk to make an egg wash.

Dip the floured chicken in the egg wash then the seasoned crumb

Put oil in a pan warmed to medium heat, brown the kiev then, place on a cooking sheet

Finish in the oven at 335 for 20 minutes. check for temperature (165F ) before serving