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HOMEMADE CHICKEN KIEV |
INGREDIENTS
- 4 chickén bréasts, bonéléss, skinléss
- 4 oz buttér, softénéd
- a bunch of dill, mincéd
- 1 cup Panko bréadcrumbs
- 100 grams flour
- 3 éggs
- 2 tabléspoons milk
- salt, péppér
- néutral oil for frying
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HOMEMADE CHICKEN KIEV |
INSTRUCTIONS
- In a médium bowl, mash a softénéd buttér with a fork. Add mincéd dill, salt and péppér. Shapé it into a log, covér with a plastic wrap and fréézé for 30 minutés.
- Rémové téndérloins from éach chickén bréast and lay thém on a piécé of plastic wrap. Lightly pound a téndérloin, béing caréful not to téar thé méat. Théy nééd to bé approximatély ⅛" thick.
- Pound chickén bréasts to thé samé thicknéss. Salt and péppér éach chickén bréast.
- Cut a buttér log into 4 équal piécés. Placé oné piécé of it onto a céntré of chickén bréast and covér it with a téndérloin. Fold in thé énds of chickén bréast and roll bréast into a log, making suré to complétély covér thé buttér; roll tightly. Réfrigératé thé rolls for at léast 30 minutés.
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