Chicken Kiev with Crispy Potatoes and Onions

Chicken Kiev served with Crispy Potatoes and Onions

Serves: 4

Prep/Cook Time: 20-30 minutes

Ingredients You Will Need:

4 boneless chicken breast halves

4 orders of Christine’s Compound Kiev Butter

2 TBL butter

2 cups all-purpose flour

2 whole eggs, beaten with 1 TBL of water or milk

2 cups Panko bread crumbs, or regular bread crumbs, plus 1/4 for filling

Vegetable oil for frying

3 Russet potatoes, peeled

1 large yellow onion

Kosher salt and ground black pepper, for seasoning

1/4 c lemon juice

Once home, place compound Kiev butter in freezer until ready to assemble chicken.

Place chicken halves, one at a time, between two pieces of plastic wrap on a cutting board. Pound the chicken into no less than 1/8 inch thickness and season with salt, pepper, and lemon juice. Set aside. Lay one chicken breast on a new piece of plastic wrap and place one order of Kiev butter in the center. Sprinkle about 1 tablespoon of bread crumbs on top of the butter. Using the plastic wrap to assist, fold in ends of breast and roll breast into a tight log completely enclosing the butter. Repeat with remaining chicken halves. Place into refrigerator while assembling the potatoes and onions. Slice potatoes and onions very thin and then salt. Add oil and butter to a large non-stick skillet or a cast iron skillet. When the butter foams, add potatoes and onions to the skillet. Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn with spatula, and replace weights, and let them crust again. Keep turning the potatoes and onions over for about 15-20 minutes, until they are evenly golden and crusted. While the potatoes and onions are cooking, assembly of the chicken can be completed. In three separate pie tins or casserole dishes, place the flour in one, the eggs into the second, and bread crumbs into the third. Heat another non-stick skillet over medium high heat, coating with 1/2 inch vegetable oil. Take chicken out of the refrigerator and begin the assembly-line process. Coat each rolled piece of chicken into flour, then the egg wash, and finally into the bread crumbs before carefully placing into the heated skillet. Fry the chicken for about 7-8 minutes on each side until they are golden brown. Remove and place onto paper towels and allow to cool. Potatoes and onions should be crispy and placed onto serving platter of choice. Arrange chicken Kiev along side and enjoy your meal!