Chicken Kiev Recipe. What could be so important?!
Could it be that it's a classic dish made with very simple ingredients?
It could be since this is an easy chicken recipe site! But that's not it.
Could it be that this recipe is made by stuffing seasoned butter into pounded chicken breasts.
Hmm...sounds pretty aggressive, doesn’t it? Well, I know sometimes my Chef makes me really......but that’s not important.
So what is so important about this easy chicken dish???
6 boneless, skinless chicken breasts
1 cup butter
3 garlic cloves
⅛ tsp. white pepper
salt to taste
2-3 tablespoons of water
6 tablespoons of flour (place in a small bowl)
75 g of bread crumbs (place in a small, separate bowl)
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh dill, also finely chopped
Preheat oven to 250°C/480°F.
Wash the whole chicken breast. Dry with paper towels.
In a heavy skillet melt butter and sautée garlic until tender. Remove from heat. Add salt, and white pepper. Pour into small dish and place in refrigerator until hard.
Beat chicken breasts until very thin - about ½ cm thick.
Divide the butter into 6 pieces and then put every piece of butter in the middle each chicken. Roll and fold the butter over with beaten chicken breasts.
In a bowl, beat eggs with water (2-3 tablespoons). Dip each chicken bundle into the egg mixture, then into flour, then into bread crumbs.
Place chicken pieces on a baking sheet with sides - this is to keep any juices from flowing over into your oven. Bake for 20 minutes, until breasts are golden brown.
Serve our meal with green veggies, and mashed potatoes with dill and parsley on top.
And like my Chef, you'll like a salad too!
What's so important about having a salad?
Simple: it's healthy and makes a beautiful compliment to our classic Chicken Kiev Recipe! :)