DELICIOUS BAKED CHICKEN KIEV
This is the BEST! I was raised on this, and it is the best chicken Kiev you'll ever have. After you make it a few times it's a snap. I do this by memory. You can adjust the flavors to taste. This recipe tastes great as leftovers also!
Provided by Jessica
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- In a small bowl, stir together the butter, 1/8 teaspoon garlic powder, and 1 tablespoon of parsley. Spread the butter mixture 1/2 inch thick onto a piece of aluminum foil, and place in the freezer to harden.
- Place the cereal in a large plastic resealable bag, and crush with a rolling pin. Add the remaining parsley, 1 1/2 teaspoons garlic powder, paprika and salt, seal the bag, and shake to mix.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
- Remove the slab of butter mixture from the freezer, and slice into 6 strips. Place one strip onto the center of each pounded chicken breast, roll up and secure with toothpicks. Dip rolled chicken breasts into buttermilk, then into the cereal mixture. Place coated breasts into the prepared baking dish.
- Bake, uncovered, for 30 to 40 minutes until chicken is no longer pink, and the juices run clear. The outside should be crispy and golden.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 30.9 g, Cholesterol 89.2 mg, Fat 9.6 g, Fiber 1.3 g, Protein 29.8 g, SaturatedFat 5.3 g, Sodium 820.8 mg, Sugar 13.1 g
DELICIOUS CHICKEN KIEV!
This recipe for the Russian classic comfort food is based off the recipe from a cookbook I found a couple years ago. Every time we make it, it comes out beautifully. The herb butter gives it a delicate yet pungent flavor. I hope you enjoy it!
Provided by Simba7
Categories Chicken Breast
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place each piece of meat between separate folded sheets of wax paper and smash with the back of a saucepan (or whatever you can find) until thin and about twice as wide.
- Remove paper and sprinkle both sides of the meat with salt and pepper.
- In a small bowl, mash butter with a fork and stir in garlic, parsley, cayenne pepper, and tarragon; divide into 4 equal parts.
- Beat the eggs well and put the egg bowl side by side with the bowl of bread crumbs.
- Place a piece of meat on a flat surface, put one part of the herb butter mixture on the chicken breast's wider end; fold each side over the butter and roll up tightly. Secure with toothpicks, if necessary.
- Dip the piece of chicken into the eggs, coating thoroughly and then in the breadcrumb mixture, repeat once; set aside.
- Repeat steps 5 and 6 for the remaining three chicken breasts.
- Preheat the oven to 375 degrees.
- In a large frying pan, heat one inch of vegetable oil on medium low heat; carefully place chicken pieces in the pan and fry turning frequently until meat turns golden brown.
- Remove from pan and set on a baking sheet or pan. Roast for 25-30 minutes or until cooked through (cut through the largest piece to check for doneness).
- Just before serving, pierce chicken to let butter run out.
- Serve with potatoes or a hearty rye bread and enjoy!
Nutrition Facts : Calories 661.7, Fat 34.9, SaturatedFat 17.9, Cholesterol 446.7, Sodium 745.1, Carbohydrate 40.5, Fiber 2.8, Sugar 4, Protein 44.5
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