Greek Chicken Kiev (Kotokiev) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I just made this up tonight and it was delicious. Since I didn't work from a recipe, I had to guess about the amounts. Please comment with your adjustments. If you already know how to make Chicken Kiev, this will go a lot smoother. Split half frozen breasts flatways for quicker and easier flattening with the tenderizer. Ingredients:
1/8 cup butter, chilled |
1/2 cup crumbled feta cheese, chilled |
about 16 kalamata olive, pitted and chopped, chilled |
1 teaspoon dried greek oregano |
garlic powder |
lemon juice |
4 whole chicken breasts, split, skinned, boned (about 2 1/2 pounds) |
1/4 cup flour |
1 egg, beaten |
1/2 cup dry breadcrumbs |
oil (for deep frying) |
salt |
fresh ground black pepper |
Directions:
1. 1. In a small bowl mix oregano, garlic powder, feta, butter, olives, salt and pepper.
2. 2. Form the mixture into small balls equal to the number of split chicken breasts (8).
3. 3. Place rolls in the freezer for 30 minutes.
4. 4. Flatten chicken breasts to 1/4 inch thickness by placing between sheets of wax paper or cellophane and pounding with a meat tenderizer.
5. 5. Drizzle lemon juice over the breasts and allow to marinate for 15 to 20 minutes.
6. 6. Preheat cooking oil in a deep-fryer or heavy skillet to 350°.
7. 7. Place one frozen butter roll in the center of each breast, and wrap the meat around it. Secure with a wooden pick.
8. 8. Roll chicken in flour, dip in egg, then roll in bread crumbs.
9. 9. Deep fry in oil about about 5 minutes* until the chicken is golden-brown.
10. 10. Drain on paper towels.
11. * If frying in a skillet, where the chicken is not covered in oil, it will take at least 10 - 15 minutes and 2 or 3 turns to cook all sides.
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