1. Chicken Kiev

2. Where is Chicken Kiev from? As you know, Kiev is a capital of Ukraine, and while the name of the dish may sound very much Ukrainian, it actually is not. Turns out that Chicken Kiev is originally from France. It was invented by French chef, Nicolas Francois Appert and was known as côtelettes de volaille. However, it is generally believed that côtelettes de volaille have been renamed to Chicken Kiev by New York restaurants trying to please Russian clientele in the 20th century. The dish was also known as Chicken Supreme.

3. Day 1 – Chicken Kiev You will need RosemaryThyme Garlic Parsley Using a chef’s knife and cutting board, mince all of the above to make ½ tsp. seasoning

4. Thin the chicken Pound the meat to ¼ to 1/8 inch thick- remember if it is too thick the chicken will not cook

5. Chicken Kiev Day 1 Measure 1 T of butter Place one T of butter and the minced herbs in the center of the chicken, roll chicken around the butter and secure with string make sure that the butter is completely covered so it doesn’t leak out during cooking

6. Chicken Kiev Day 1 In a small bowl, mix ½ egg and 1 T water In a second small bowl, put 2 T of flour and 2 t of bread crumbs

7. Chicken Kiev Day 1 Dredge the chicken through the egg mixture and then into the bread crumbs- repeat several times until the chicken is completely coated coating the chicken will keep the chicken from getting dried out when it is fried Wrap coated chicken on a plate until tomorrow

8. Things to remember If the chicken is not thin enough it will not cook in the center If you do not completely wrap the butter, it will melt out during cooking The egg and water help the coating to stick The coating helps keep the chicken moist

9. Chicken Kiev Day 2 Preheat oven to 375 degrees Fill a sauce pan with 2 cups of oil When oil is heated, fry chicken on all sides until browned- remove from the oil Place browned chicken on a baking pan and bake for 5- 10 minutes or until cooked thoroughly Once you have completed the lab... make sure your kitchen is clean

10. Things to remember… If the oil is too hot, the outside will burn and inside will not cook If the oil is too cold, the outside will be soggy You test the oil by dropping bread crumbs in and checking for them to sizzle Hot oil gets placed in the jars, pans MUST COOL before you clean them