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Chicken Kiev I (M, KLP, TNT)
Source: Lois Bialac, list member
Serves: 12

12 skinless, boneless chicken breasts (one per person)
1/2 cup margarine
1/4 tsp. cayenne pepper
1 tbsp. fresh pressed garlic
1/4 tsp. parsley flakes
4 jumbo eggs, beaten and thinned with some water
4 cups matzo meal
Oil, for frying

With margarine at room temperature, whip in food processor with cayenne pepper, garlic and parsley. Form into a log on foil and freeze for 4 hours or more. Flatten chicken breasts, one at a time, between layers of waxed paper or plastic wrap, using a meat mallet.

Place 1 tbsp. frozen margarine with seasonings 1/4 of the way down the long side of a chicken breast. Fold top portion of chicken breast down and fold sides in first before you fold down rest of chicken breast (like making a blintz). Dip chicken breast in matzo meal, then into egg wash, then into matzo meal a second time for a thicker coating.

Place on baking sheet and refrigerate for 30-60 minutes to cool chicken breast from handling. Heat oil in deep pan.

Gently spoon-drop chicken bundles into hot oil and cook just until lightly brown, about 4-6 minutes. Drain on brown paper bag. Place on parchment paper lined baking sheet and bake in oven 25 minutes at 350°F.

Note: You can make a sauce of the margarine mixture thickened with potato starch and wine to go on plate before you place the chicken bundle on plate.

Poster's Notes:
Lois Bialac is president of her Hadassah chapter in Milledgeville, Ga. "I am going to be serving this for the second night Seder for the 28th year in a row and no one complains!" she says. The chicken can be frozen before or after it has been baked. Lois often packages the leftovers in pairs so she has the makings of a romantic dinner for Shabbat!

Posted by Norene Gilletz

Nutritional Info Per Serving: N/A