Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A great gem from !

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Please Fave the Original Submission here. - https://www.furaffinity.net/view/18526765/

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A great submission from houzie !

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I have been dabbling alot more in the kitchen as of late, and I really wanted to share some of the yummy treats I have been cooking up!

Today's dish is the Russian Chicken Kiev or as the french like to call it Côtelette de volaille. Doesn't that sound nice?

Ingredients

2 cloves garlic, finely crushed
6 tablespoons unsalted butter
2 tbsp chopped Italian parsley (you can also add tarragon and/or chives)
pinch of salt

4 large (8-oz) boneless skinless chicken breasts
salt and pepper to taste

1 cup flour with 2 tsp salt mixed in
2 eggs, beaten
2 cups panko breadcrumbs
vegetable oil for frying, enough for 2-inches in a small pot


To start youre going to want to mince your garlic and smush it into the butter with the finely chopped parsley, they say a mortar and pestle works best for this. but I didnt have that so I just used a large metal spoon and a bowl, still came out great. once they are properly mixed place it in some plastic wrap and toss it in the fridge to cool (youre gonna want it nice and hard ;3)

While the butter is cooling take a chicken breast and place it between plastic wrap and pound the crap out of it :V Youre going to want to make it as thin and possible (1/4 inch ) so once that looks nice and flat season with salt and pepper on both sides (kosher salt and freshly ground pepper!) take 1/4 of the butter and place it on the the largest part of the chicken and wrap all the meat around it. youre gonna need to completely cover that butter yo. wrap tightly in plastic wrap to keep its shape and place in the freezer for 30 mins.


Now as your waiting on that. in 3 different bowls place your flour mix, beaten eggs and breadcrumbs. This is just the traditional breading set up so you might be familiar with it already. So you grab your chicken/butter ball and coat it completely in the flour and then in the eggs and finally the breadcrumbs. Once this is done freeze for another 15 mins on place on top of some breadcrumbs.

Heat your oil to 350 degrees and gently submerge your Kiev seem side down for one minute and then flip it over for another minute, then pull out and place it on a foil lined baking sheet and put in the oven for 15 mins at 400 degrees then let sit for at least 10 mins before serving.

And once you crack that chicken open you'll find all the melted butter gush out making the perfect sauce~


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