Unicorn (Unicorn@Indenial.com)
Thu, 28 Oct 1999 20:50:39 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Fortunately reader Sherrie Torlai gives equal time to both sexes with
today's food funny, or I would have received nasty notes from about
half of you.
Woman's Quote of the Day: Men are like fine wine. They all start out
like grapes, and it's our job to stomp on them and keep them in the
dark until they mature into something you'd like to have dinner with.
Men's Quote of the Day: Women are like fine wine. They all start out
fresh, fruity and intoxicating to the mind and then they turn
full-bodied with age until they go sour and vinegary and give you a
headache.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
My research tells me that this dish is unknown in Kiev, and that it is
not clear how the dish got its name. Who cares, as long as it is
delicious. Right?
Chicken Kiev
4 to 6 boneless, skinless chicken breast halves
4 to 6 Tbs (60-90 ml) butter
2 Tbs (30 ml) finely chopped chives
2 Tbs (30 ml) chopped parsley
1 Tbs (15 ml) chopped tarragon
1 clove garlic, finely chopped
Salt and freshly ground pepper to taste
Flour, beaten egg, and breadcrumbs for coating
Vegetable oil for frying
Pound the chicken to a 1/4 inch (5 mm) thickness. Combine the butter,
chives, parsley, tarragon, salt, and pepper. Divide the butter
mixture between the chicken breast halves, spreading it on one side of
each. Roll the chicken breasts so that the butter mixture is on the
inside and secure with a toothpick. Dust lightly with flour, dip in
the beaten egg, and coat with the bread crumbs. Fry in a heavy
skillet with about 1/2 inch vegetable oil, or use a deep fryer, until
golden brown. Drain on paper towels. Serves 3 to 4.
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