Chicken Kiev

Recipe Ingredients

4		Boneless skinless chicken breast halves - (abt 6 oz ea)
		Plastic wrap
		Salt - to taste
		Freshly-ground black pepper - to taste
		Emeril's Essence - see * Note
8 tablespoons	120ml	Butter - softened
1/4 cup	36g / 1.3oz	Chopped chives
1		Lemon - juiced
1 cup	62g / 2.2oz	Flour
2		Eggs - beaten with
1 tablespoon	15ml	Water
2 cups	292g / 10oz	Fine dried bread crumbs
		Oil - for frying
1 lb	454g / 16oz	Fresh asparagus - roasted and hot
1 tablespoon	15ml	Chopped chives
		Welsh Rarebit Sauce
3 tablespoons	45ml	Unsalted butter
3 tablespoons	45ml	Flour
2/3 cup	157ml	Ale
10 oz	284g	Extra-sharp cheddar cheese - grated
1 teaspoon	5ml	English mustard
1 teaspoon	5ml	Worcestershire sauce
2		Hot sauce - (to 3 drops)

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the fryer. Place each breast between 2 sheets of plastic wrap. Using a meat mallet, pound each breast out very thin. Remove the top piece of plastic wrap from each breast. Season with salt, pepper, and Essence.

Combine butter, chopped chives, and lemon juice. Cover the top of each breast with some of the butter mixture. Fold the 2 smaller ends of each breast in by 1 inch. Beginning with 1 of the long ends, roll each breast up tightly and secure with toothpicks.

In 3 separate plates or bowls place the flour, beaten eggs, and bread crumbs and season each with Essence.

Dredge the stuffed chicken in the flour, shaking off any excess. Dip each in the beaten egg, letting the excess drip off. Finally, dredge each rolled breast in the seasoned bread crumbs, coating completely.

Remove the basket from the fryer and add the rolled chicken breast. Slowly lower the basket into the hot oil and fry until golden brown, about 8 minutes, turning occasionally for overall browning. Remove chicken when done and drain on paper towels. Season with Essence.

To serve, slice each rolled breast into 1-inch pieces and lay in the center of each serving plate. Place the asparagus around the chicken. Spoon the sauce over the chicken. Garnish with chives.

For the Welsh Rarebit Sauce: Melt the butter in a saucepan over low heat. Add the flour and whisk to make a roux. Cook for 2 to 3 minutes. Whisk in the ale and boil the mixture for 3 minutes while whisking. Reduce heat to low, add the Cheddar cheese, mustard, Worcestershire, and hot sauce. Cook, stirring, until hot but not boiling.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D74) - from the TV FOOD - NETWORK

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