Kate B > wrote:

> "Margaret Suran" > wrote:
> >
> > Chicken Kiev
[snip]
> > Cover and bake at 350° oven
>
> I've never made Chicken Kiev before this might be a good idea. The only
> problem is that the Kiev is baked. I wonder if it would have the same
> crunch that pan frying imparts.

Sorry, all of that is imitation nonsense. Real Chicken Kiev is neither
baked nor pan-fried. It is deep-fried. Besides, it is not the easiest
dish to make for someone with no experience with it at all, perhaps not
even for you, Kate. I would make it at least twice before and I would
fully expect a failure at least the first time and maybe the second. It
is a restaurant dish and few people try to make it at home.

Here is the original recipe for Chicken Kiev found in several good
Russian and Ukrainian cookbooks. I think I posted it before.

Chicken Kiev

120 g (1/4 lb) butter, very cold
optionally, yolk of a boiled egg for mixing with the butter
4 fillets of chicken, with the wing bone attached
1/2 teaspoon salt
2 eggs
1/4 cup milk
1 1/2 cups breadcrumbs
2-3 cups clarified butter for deep frying

Cut the butter into 'fir-cones' about 3-inch long and 1/2-inch thick.
Put it in the refrigerator. It must be kept very cold and hard until
the moment of using.

Notice that each chicken fillet consists of the larger outer and the
smaller inner part. Separate the parts with a knife. Sprinkle the Kiev
fillets with salt, lay them on the table, pound lightly until they are
about 2-3 mm (0.08-0.12 in) thick, and in the centre of each outer
fillet put a 'cone' of cold butter (optionally mixed with the yolk of a
boiled egg before refrigerating). Roll the flesh of the inner fillet
round the butter, and then roll the outer fillet round it, leaving the
wing-bone projecting like the stalk of a pear. Make sure the butter is
completely sealed inside the fillet. Dip into egg beaten with milk,
roll in breadcrumbs, dip in egg again and roll again in crumbs. Deep
fry in hot clarified butter for 3-4 minutes. Then, optionally, you can
take the fillets out and put them into a hot oven for 1-2 minutes. The
fillets must be served immediately they are ready. Pour some melted
butter over them and serve with french-fried or mashed potatoes, green
peas, carrots, or cauliflower dusted with fried breadcrumbs.

Victor