Ukrainian Chicken Kiev Recipe

Ingredients <br>- 8 (4 ounce) skinless, boneless chicken breast halves <br>- ⅓ cup butter, softened <br>- ½ teaspoon ground black pepper <br>- 1 teaspoon garlic powder <br>- 2 eggs <br>- 3 tablespoons water <br>- ¼ teaspoon ground black pepper <br>- ¼ teaspoon garlic powder <br>- 1 teaspoon dried dill weed <br>- ½ cup all-purpose flour <br>- ½ cup dry bread crumbs <br>- 2 cups vegetable oil <br>- ½ lemon, sliced <br>- ¼ cup chopped fresh parsley <br><p></p>Directions <br>step 1: Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen. <br>step 2: To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm. <br>step 3: When butter is firm, cut into 8 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks. <br>step 4: In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes. <br>step 5: Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve. <br>

Ingredients
- 8 (4 ounce) skinless, boneless chicken breast halves
- ⅓ cup butter, softened
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 eggs
- 3 tablespoons water
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 teaspoon dried dill weed
- ½ cup all-purpose flour
- ½ cup dry bread crumbs
- 2 cups vegetable oil
- ½ lemon, sliced
- ¼ cup chopped fresh parsley

Directions
step 1: Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen.
step 2: To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm.
step 3: When butter is firm, cut into 8 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.
step 4: In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
step 5: Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve.

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