McCall’s Chicken Kiev
1 cup butter or regular margarine, softened
2 tablespoons chopped parsley
11/2 teaspoons dried tarragon leaves
1 clove garlic, crushed
3/4 teaspoon salt
1/8 teaspoon pepper
6 (12-ounce) boneless chicken breasts (or 12 breast halves)
3/4 cup flour
3 eggs, well beaten
11/2 cups dry bread crumbs
Oil or shortening for deep frying
In a small bowl mash all the herb butter ingredients together. On a sheet of foil, shape into a 6-inch square. Freeze until firm, about 40 minutes.
Meanwhile, pat dry chicken with paper towels. Cut each breast in half. Place between sheets of wax paper and pound with a mallet to about 1/4-inch thickness.
Cut frozen butter into 12 pats, and place one in center of each chicken piece. Bring long sides over butter and fold ends over, making sure no butter is showing. Fasten with toothpick.
Roll each chicken piece in flour, dip in beaten egg and roll in crumbs, coating evenly. With palms of hands, shape each piece into triangle. Refrigerate, covered about 1 hour.
In a Dutch oven or other large, heavy pot, heat oil 3 inches deep to 360 degrees. Add chicken pieces, three at a time. Fry, turning with tongs, for 5 minutes, until just browned on all sides. Drain, taking care not to pierce coating. Keep warm on paper-towel lined baking sheet in a 200-degree oven for up to 15 minutes before serving. Makes 12 servings.
Per serving (does not include oil absorbed during frying): 641 calories, 32.5 g fat (14.5 g saturated), 245 mg cholesterol, 500 mg sodium, 18 g carbohydrate, trace fiber, 58.6 g protein.
Source: Adapted by Linda Cicero for Cook’s Corner from 1973 McCall’s Great American Recipe Card Collection