Pork Rind Chicken Kiev
You may have tried Chicken Kiev, but we bet you haven’t tried it southern fried! We’ve taken this traditional Russian favorite and made it even better by using Southern Recipe Pork Rinds. Want to step up the heat? Try the Hot & Spicy Pork Rinds … It’s sure to warm up your plate.
- 4 large chicken breasts — boneless
- 1 egg—beaten
- 1/4 cup butter—softened
- 1 tablespoon parsley
- 1/8 teaspoon garlic powder
- 1 1/2 ounces Southern Recipe Pork Rinds
- 2 tablespoons Parmesan cheese
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1 pinch garlic powder
Mix garlic butter ingredients (butter, parsley, and garlic powder) in a small bowl. Chill in freezer for 15 minutes. Crush pork rinds finely. Combine crushed pork rinds with other “bread” crumbs ingredients (Parmesan cheese, oregano, parsley, and garlic powder). Flatten chicken breasts, either by rolling between sheets of wax paper or pounding with a tenderizer mallet. Remove garlic butter from freezer. Place a piece of garlic butter (shaped into a small “stick”) in center of each flattened chicken breast (divide garlic butter evenly between chicken breasts). Roll up chicken breasts with garlic butter in the center. Dredge rolled up chicken breasts. Dip in or brush with egg and roll in “bread” crumbs. Use toothpicks to hold rolled chicken breasts together. Either fry the chicken until cooked or place seam–side down on a buttered baking sheet (with sides) and bake uncovered at 425°F for 40 minutes.