Two years ago, I purchased a book of Russian, German and Polish cooking at the thrift store for $5. I had no experience with Russian, German or Polish cooking, but I knew I loved Chicken Kiev and streusel.
It took me a long time to find reason to make this recipe. I was always intimidated since Chicken Kiev was a restaurant food, not something I'd ever had at home. But I made it and it proved easy and delicious. It was something I could start in the morning, go out for the rest of the day, and make in 20 minutes once I got home. It was even boyfriend approved (and I am always looking for boyfriend approved recipes)
- 2 oz (4 tbsp) unsalted butter, softened
- 2 cloves crushed garlic
- 1 grated orange zest
- 2 Tbsp fresh chopped tarragon
- pinch of nutmeg
- 2 chicken breast fillets
- 1 egg, lightly beaten
- 1 cup breadcrumbs
- oil for frying
- salt and pepper to taste
- Mix butter, garlic, orange zest, and tarragon in a bowl until all ingredients are incorporated. Add salt, pepper and nutmeg to taste. Shape butter into rectangular block and freeze for 1 hour
- Place chicken on a piece of cling wrap and pound to ½ inch thickness or at least fairly thin.
- Cut the butter in half lengthwise and place in each fillet. Secure the sides with cocktail sticks or fold around the butter like a burrito, tucking in the edges. Refrigerate for at least 2 hours or up to overnight
- Salt and pepper chicken to taste. Dip chicken into beaten egg, breadcrumbs, egg, breadcrumbs. Set aside.
- Pan fry chicken for 8 minutes or until done. If golden brown and not cooked completely through, finish chicken in the broiler for a couple minutes. Serve hot with potatoes and a lemon wedge.