Cruise ship recipe for:
 from: Chef Gregory Hoop

Executive Chef Gregory Hoop of Majestic America Lines (as was) aboard the Empress of the North (as was) shares with you this tasty, easy-to-prepare dish for CHICKEN KIEV.

 Chicken Kiev

4 chicken breasts
2 cups flour
4 eggs beaten
2 cups breadcrumbs


1/2 cup butter
1/2 cup fresh chopped parsley
2 tablespoons chopped garlic
Mix all the ingredients for the filling and refrigerate overnight.

On the thickest part of the breast, the skin up, cut a pocket in the breast about one inch wide by about two inches deep. Fill the hole with the butter mixture, about two tablespoons.

Put the flour, egg and breadcrumbs into separate containers so that you can bread the chicken in them, flour first, egg second and breadcrumbs last.

Deep fry the breaded chicken until brown and then bake at 350 degrees until the internal temperature is 165 degrees.

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 Cruise Line Chef Gregory  Hoop

Chef Gregory Hoop

Executive Chef Gregory Hoop was the executive chef aboard Majestic America Lines (as was) Empress of the North

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