*  Exported from  MasterCook  *

                             Chicken Patichki

Recipe By     : For Women First, Aug, 1991
Serving Size  : 6    Preparation Time :0:00
Categories    : Chicken                          Russian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  lb            Chicken breasts -- boneless,
                        - skinless
   1      sm            Onion -- quartered
   1      cl            Garlic
   1      ts            Salt
     1/2  ts            Black pepper
   1                    Egg -- lightly beaten
   1      tb            Water
   1      c             Dried bread crumbs
                        Vegetable oil -- for frying
   2                    Celery ribs -- coarsely chopped
   2      md            Carrots -- coarsely chopped
   1                    Onion -- coarsely chopped

Cut chicken into 1" cubes; set aside in a medium sized bowl.

Puree onion and garlic in a food processor until fairly smooth.
Remove and toss with chicken, salt, and pepper. Cover and refrigerate
at least 2 hours and up to 6 hours.

Using small bamboo skewers (about 4" long), tightly thread chicken
onto skewers.

Whisk egg with water in a shallow dish. Put bread crumbs in another
shallow dish.

Dip chicken in egg mixture and then roll in bread crumbs; set aside
on waxed paper; repeat with remaining skewers.

Pour vegetable oil in a large deep skillet (oil should be about 1"
deep) and heat over medium-high until it reaches 375°F on a deep fry
thermometer.

Add a few chicken skewers at a time and cook just until outside is
deep golden brown about 45 seconds per side. (If chicken darkens too
quickly the oil is too hot). Chicken should not be cooked inside, it
will still be pink.

Preheat oven to 375°F. Put celery, carrots, and onion on the bottom
of a medium sized shallow casserole dish. Prop chicken skewers up as
best you can against side of casserole, then cover dish.

Bake for 15 minutes, reduce oven to 350°F and continue to bake for
45 minutes.

Serve with rice pilaf and tossed green salad.


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