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CHICKEN PATISHKI
(Russian Recipe)
- 6 boneless skinless chicken breasts
- 2 small quartered onions
- 2 cloves garlic
- 1 tsp. salt
- ½ tsp black pepper
- 1 lightly beaten egg
- 1 Tbsp. water
- 1 cup bread crumbs
- 3 chopped celery stalks
1 medium chopped onion - Vegetable Oil
- Bamboo skewers (4 inches long)
Cube chicken and set aside.
In food processor, puree onion, garlic, salt, and pepper. Mix with chicken and refrigerate overnight.
Skewer chicken onto bamboo skewers.
Whisk egg with water in shallow bowl. Place dried bread crumbs in pie plate. Dip chicken in egg mixture and then roll in bread crumbs; set aside.
Pour 1 inch of vegetable oil in skillet and heat medium to high.
Add chicken skewers a few at a time and cook until a deep golden brown.This takes about 45 seconds per side.
Preheat oven to 375°.
Put celery and onion on the bottom of a shallow casserole dish.
Prop chicken skewers up against the sides of the casserole, and cover dish.
Bake for 15 minutes, reduce oven to 350° and continue to bake for 45 minutes.
Serve it with rice pilaf.
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