Web surfing drifted up to Frugal in Florida‘s blog, where I found her recipe for Chicken Kiev. For those who don’t know, chicken kiev is a boneless piece of chicken, wrapped around herbed butter, breaded, and then either baked or fried. Seriously, this dish would have been great for either the stuffed or breaded versions of Pantry Party. But alas, I didn’t make it then I made it now.
My only failure with the dish was I think I should have added a hell of a lot more butter to the middle of the piece of chicken. The amount I added was good and super tasty, but it would have been even better with more of my spiced up butter.
This is NOT a recipe to try when you’re rushed for time. It’s not hard, but things need to sit awhile.
1 stick of butter, room temperature
1 tsp parsley
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp salt
1/4 tsp ground black pepper
4 boneless skinless chicken breasts
1 tbsp water
2 cups breadcrumbs
1/4 cup parmesan cheese
1. With a mixer beat together the butter, parsley, Italian seasoning, garlic powder, salt, and pepper. Mold the butter into a stick and wrap in plastic wrap. Place in the freezer for several hours.
2. Pound each chicken breast to where it will be thin enough to roll.
3. Take the butter out of the freezer and slice into 6 slices. Setting 2 of the slices to the side, place a slice of butter in the center of each chicken breast. On top of the butter add 1 tbsp of breadcrumbs. Fold in the sides of the chicken breast and roll into a log. Place in a dish, seam side down. If the roll will not stay together, use toothpicks to hold together. Cover and place in the refrigerator for 2 hours.
4. In a shall dish beat together the eggs and water. Melt the remaining herb butter and place the butter, breadcrumbs, and parmesan in another shall dish.
5. Heat oven to 350. Dip the chicken in the egg mixture and then into the breadcrumbs, making sure to coat well. Bake for 30 minutes.
* serves 4
* shared with Weekend Cooking