McCall’s Chicken Kiev


Main dish

McCall’s Chicken Kiev

Herb butter:

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

To finish:

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

Read more Recipes stories from the Miami Herald

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category