boned, skinned, defatted chicken breast halves number of 1/2 breasts per person.
salt
pepper - freshly ground
scallions - thinly sliced
egg(s) - light beaten with (for a lot of Kievs use 2)
1(2) tbs milk
bread crumbs
butter - cold and cut into pieces about the size and shape of your little finger.
Instructions:
Preparation procedure for each breast:
Between two 1 gal. heavy-duty freezer bags pound breast until quite
thin with a abalone mallet or other flat, heavy object. Careful, do not
break holes in the middle of the chicken. Work slow and carefully!
When flattened, sprinkle with salt, pepper and about a tblsp of
scallions. Place scallions near the center of the breast.
Place a finger of the butter in the middle of the breast and carefully
fold the chicken over the butter and roll up. Keep in mind that you are
trying to create a watertight package for the butter.
Variant: Place butter at one end of breast and roll-up breast over the butter, folding
the ends in during the process. Like a butcher wrapping meat.
Coat the breast in the flour, dip in the egg mix and finally coat with
bread crumbs. This is part of the sealing process so make sure all the little nooks and crannies are covered.
Final cooking:
Dependent upon size of deep fryer place 2 to 3 breasts in hot oil and
cook until slightly darker than a brown paper shopping bag. Remove from fryer and cook for about 15 minutes in a 350 oven.
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