VOLUME 1 - Kilimanjaro Foods

Kotlety Tsiplenokovo Po-Kievski (Chicken Kiev)
Servings
lg chicken breasts
200 g butter
egg yolk
egg,beaten
1/2 c flour
breadcrumbs,dry
butter,for frying
Wash and dry breasts, removing any connective tissue or skin.
Place smooth side on cutting board, and pound to flatten to about
five millimeters thickness.
Combine butter with yolk of egg and divide into four equal parts.
Roll into sausage shapes seven to eight centimeters long. Cover each
with greasproof paper and chill until the pieces are very hard.
Wrap the breasts around each piece of butter, creating four
parcels. Dip in flour, one at a time. Shake off excess flour and pat
flat in the palm of the hand. Dip in beaten eggs and roll in
breadcrumbs. Refrigerate for a few hours. Deep-fry (in butter if
possible) until golden brown.
NOTE: Traditionally, Chicken Kiev is served with buckwheat kasha and
peas served in small pastry shells. DO NOT REHEAT this dish or keep
warm for periods of time, as the butter will melt and run out.