Chicken Kiev (created in Russia for the high living czars. Boned, skinned and pounded thin then wrapped around pats of seasoned frozen butter)
This recipe appeared in McCall's magazine in 1960, a year after Kevin was born. It became one of his favorite dishes.
1 cup butter
2 tablespoons chopped parsley
1 1/2 teaspoons tarragon
1 clove garlic
6 whole chicken breasts (halved)
3/4 cup flour
3 eggs well beaten
1 1/2 cups bread crumbs
Bring butter to room temperature and add chopped tarragon, parsley, garlic and salt and pepper. Shape into 6 inch squres and freeze until firm. (40 minutes).
Flatten chicken breast to 1/4 inch, cut butter into 12 pats and put in center of chicken. Fold chicken around and secure with toothpick. Roll in flour, dip in eggs and roll in breadcrumbs. Shape into triangles and chill for about an hour.
Heat 3 inches of vegetable oil and add chicken 3 at a time. Fry for 5 minutes. Drain and keep warm in 200 degree oven in pan lined with paper towel.
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