"jmcquown" schrieb :

> 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.
>
Now I know why Alton Brown isn't known over here.
That's no Chicken Kiev.
Some tips :

> 8 tablespoons (1 stick) unsalted butter, room temperature
> 1 teaspoon dried parsley
fresh is better
> 1 teaspoon dried tarragon
> 1 teaspoon salt, plus extra for seasoning chicken
> 1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
white pepper
lemon juice is missing


> 4 boneless, skinless chicken thighs
> 2 large whole eggs, beaten with 1 teaspoon water
flour is missing
Drag the pieces through flour before putting them in the eggwash
1 tablespoon _cold_ water per egg

> 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.
>
Mixer ?
Mix with a fork and stuff the thighs.

> 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.
>
With salt ? And then let the piece rest in the fridge over night ? No, thanks.
And frying them for 5 minutes per side ? <shudder>

<snip>
Cheers,

Michael Kuettner