jmcquown said...

> 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


Jill,

I HEARD BRUSSEL SPROUTS FROM OVER AT A different NEWSGROUP!!!

Ick.

Let us not speak of them again. Makes my ears ring!

Andy
Shut up Andy