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Mock Chicken Kiev - meat

Posted by : Ruth

This is an old family favorite from Hadassah's Cuisine International, published
eons ago by the Wilkes Barre-Scranton Chapter.


Mock Chicken Kiev
Serves 6

3 whole breasts of chicken, boned and halved 
1/2 cup of firm margarine, pareve (plain or butter flavored) 
salt, freshly ground pepper 
oil for deep frying 
2 tbsp chopped chives 
flour for dredging 
2 eggs, lightly beaten 
1 cup bread crumbs 

1. Place the chicken breasts between pieces of waxed paper and pound until thin.
Use a mallet or the flat side of a butcher knife. Do not split the flesh. Remove
the waxed paper.

2. Cut the margarine into finger-shaped pieces. Place a piece in the middle of
each breast, sprinkle with salt, pepper and chives and roll up, envelope
fashion; the flesh will adhere without skewers.

3. Dredge each roll lightly with flour, dip into the beaten eggs and roll in
bread crumbs. Refrigerate one hour or more so the crumbs will adhere.

4. Fill a fryer or kettle with enough fat to completely cover the breasts. Heat
until hot (360 F). Add chicken gradually and brown on all sides. Drain on
absorbent paper and place a paper frill on the end before serving.

Comments: The deep-frying is meant to seal the meat "envelope" quickly so that
the margarine remains inside. I've always fried them successfully in a frying
pan with about two inches of oil by taking care to put each piece in seam-side
down (browning is less uniform than in a deep-fryer). They also can be fried
lightly then finished in the oven.

During hot weather, I cut up the margarine and place it in the freezer until I'm
ready to assemble everything. I usually do everything through step 3 the night
before, then fry immediately before serving. Turkey can be substituted for

Serving suggestion: on a bed of rice; when cut through, the margarine flows out
onto the rice.

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