This poultry is named after the queen city of Ukraine, Kiev. Chicken Kiev is now available in any supermarket from Europe , but the best version of this recipe is the one you can do it at home , or you can try in a visit in Ukraine .
In a medium bowl, mash or cream together 8 Tbsp of softened butter with 1 garlic clove minced, 1 Tbsp lemon juice, 2 tablespoons fresh chopped fresh parsley, 1/2 tsp salt and 1\/2 tsp pepper. Shape into a log thick, cover with plastic wrap and put a refrigerator while working on everything else. Notes on poultry! use the smooth side of a meat hammer or rolling pin to pound chicken.
Place poultry smooth side down between 2 sheets of wax paper over a cutting board when pounding.1. Remove the fillets from the chicken breasts and carefully pound them with a mallet hammer to 1\/8 thick and not thinner or it may tare easily.
It should be thinner on the edges that will assist to seal the poultry and prevent butter from oozing out when cooking. Sprinkle one side of the poultry with pepper and salt. Remove prepared butter from the refrigerator and cut into 4 equal pieces. Place one piece of butter in center of the poultry breast.
Fold in the other end of the poultry breast and roll up the rest of the way. In case you’ve gaps in your poultry, use the thinly pounded tenderloin to fill them before rolling. Preheat the oven to 350F. Heat 1 canola oil in a deep pot over medium heat until a piece of bread turns golden in 1 minute.
Gently cover the finished poultry in flour, dusting off the excess flour. Next, dip it in the egg and lastly cover poultry with bread crumbs. Gently place the poultry in the hot oil and fry until golden brown, then turn over. Wait to add each poultry Kiev to the oil, if you place in 2 at once, the oil will cool down too fast.