Cheryl wrote:
> "jmcquown" > wrote in message
> ...
>> Chicken Kiev - it's what's for dinner 11/2/2008
>>
>> Taken from Alton Brown's method, except I'll use boneless skinless
>> chicken thighs instead of chicken breast halves.
>>
>> 8 tablespoons (1 stick) unsalted butter, room temperature
>> 1 teaspoon dried parsley
>> 1 teaspoon dried tarragon
>> 1 teaspoon salt, plus extra for seasoning chicken
>> 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
>> chicken 4 boneless, skinless chicken thighs
>> 2 large whole eggs, beaten with 1 teaspoon water
>> 2 cups dry bread crumbs
>>
>> Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon
>> black pepper in the bowl of a stand mixer. Place mixture on plastic
>> wrap or waxed paper and roll into small log; place in freezer.
>>
>> Place chicken thighs, 1 at a time, between 2 pieces of plastic wrap.
>> Squirt chicken lightly with water and squirt the top of the plastic
>> wrap as well. Pound to no less than 1/8-inch thickness. Season each
>> piece of chicken with salt and pepper.
>>
>> Lay 1 chicken thigh on a new piece of plastic wrap and place 1/4 of
>> the compound butter and 1 tablespoon bread crumbs in the center of
>> each thigh. Using the plastic wrap to assist, fold in ends of thigh
>> and roll into a log, completely enclosing the butter; roll very
>> tightly. Repeat with each thigh. Place chicken in refrigerator for 2
>> hours, or up to overnight. Place egg and water mixture in 1 pie pan and 2
>> cups bread crumbs in a
>> different pie pan.
>>
>> Heat 1/2-inch of vegetable oil in a 12-inch saute pan over
>> medium-high heat until oil reaches 375 degrees F.
>>
>> Dip each thigh in the egg mixture and then roll in the bread crumbs.
>> Gently place each thigh in oil, sealed-side down, and cook until
>> golden brown, approximately 4 to 5 minutes on each side. Remove to a
>> cooling rack set in sheet pan and allow to drain for before serving.
>>
>> I have no idea what I'm going to serve with this. Perhaps some
>> brussels sprouts (from frozen, since they aren't in season). Some
>> sort of pasta? Maybe, maybe not.
>
> Sounds good even though I can't eat it! I'd serve it with rice and a
> green veggie.


I made rice to go along with it. And (shhhh) brussels sprouts. It was very
tasty and now I have leftovers so I don't have to worry about cooking for a
few days.

Jill