When I worked in a deli, we made chicken kiev. It was so good! I've never made them at home before, so I looked up a recipe that came in an email. It seemed pretty easy to do, mix a seasoned butter, chill it. Flatten chicken breasts (TIP: use a heavy sauce pan to pound it out) and add some butter, then roll up. Well, the rolling up part is a little tricky. Be sure to have some toothpicks on hand to help hold it together and close any openings. These were really good, except my butter ended up only at one end of the chicken, so be sure to place the butter in the middle, not at the end, then roll up.
Garlic Chicken Kiev
adapted from Betty Crocker
6 tablespoons butter
2 tablespoon chopped fresh chives or parsley (I used both)
1/2 teaspoon garlic powder
6 small boneless skinless chicken breast halves (1 1/2 pounds)
2 cups Panko
2 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/4 cup buttermilk
1.Mix spread, chives and garlic powder; shape into 3x2-inch rectangle. Cover and freeze about 30 minutes or until firm.
2.Heat oven to 425°F. Spray baking sheet with cooking spray. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper. (be careful not to rip them apart)
3.Cut chives butter lengthwise into 6 pieces. Place 1 piece on center of each chicken breast half (width way to how you're rolling them up). Fold long sides of chicken over chives mixture; fold up ends and secure any openings with toothpicks.
4.Mix panko, parsley and paprika. Dip chicken into buttermilk, then coat lightly and evenly with panko mixture. Place chicken, seam sides down, in pan. Spray tops of chicken with non stick spray (or drizzle with melted butter to achieve more brownness).
5.Bake uncovered about 30-35 minutes or until chicken is no longer pink in center.
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