Chicken Kiev ~ adapted from Food Network

4 (6 to 8 oz) boneless skinless chicken breasts
1 T dried parsley
1 T dried tarragon
6 T chilled butter
1 c flour
2 eggs
2 c plain panko bread crumbs
Vegetable oil for frying

In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium high heat.

Cover work surface with waxed paper. Butterfly chicken breasts and cut in two (8 pieces total). Cover meat with a second sheet of waxed paper and pound cutlets to 1/4-inch thick with a small heavy skillet or mallet. Take care not to tear meat.

Combine parsley and tarragon in small bowl. Cut cold butter into 8 pieces and coat each piece with herbs. Place an herb-covered piece of butter on each piece of chicken and roll cutlets tightly over the butter cubes. Secure stuffed chicken with toothpicks if necessary.

In 3 separate shallow pans, set out flour, eggs beaten with a splash of cold water, and bread crumbs. Roll stuffed breasts in flour, then egg, then bread crumbs. Place in hot oil, seam side down, and fry chicken bundles 7 to 8 minutes on each side until deep golden brown. Remove to cooling rack placed over paper towels to drain 5 minutes. Serve with potato pancakes and cooked cabbage.


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Potato Pancakes

3 c mashed potatoes, cooled
1 c shredded cheddar cheese
1 egg
1/4 c flour* more or less if needed, divided
Vegetable oil for frying

In medium high sided skillet, heat 1/4 inch oil over medium heat.

Combine potatoes with egg, cheese and enough flour to hold dough together. Scoop out small ball of dough, place in flour and roll to coat. Flatten into pancake and place in hot oil. Fry until golden brown, turn over to cook other side. Remove from oil to plate lined with paper towels to drain, immediately sprinkle with salt. Serve with sour cream and chives.


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