Tuesday, December 14, 2010

Chicken Kiev

Have you ever had this?  Or perhaps you've had something called Chicken Cordon Bleu?  Kiev and Cordon Bleu are like cousins or siblings really.  Chicken Kiev is a popular dish, and consists of a boneless, skinless chicken breast that is pounded and rolled with butter, then breaded and cooked.  According to Wikipedia, Chicken Kiev was invented in Russian in the early 1900's.  (Even though we may think it came from Ukraine because Kiev is the Capital of Ukraine.)  

What you'll need:
Boneless Skinless Chicken breasts 
Herbs, optional
Garlic, optional
Bread crumbs (seasoned or not)
Egg (whisked with 1 T. water)

 1.  Preheat oven to 350 degrees.  Using a meat tenderizer pound the chicken breasts until they are about 3/8" thick.
 2.  Spread butter over the flattened chicken and put garlic and/or herbs, if desired, on top of the butter.
 3.  Roll the chicken up neatly and you can secure with toothpicks if desired.
 4.  Dip the chicken into the egg mixture, and then dip into the bread crumbs.  Make sure the crumbs cover the chicken completely.
5.  Place the breaded chicken on a baking sheet and repeat steps 1 to 4 for the rest of the chicken breasts.
6.  Bake the Chicken Kiev's in the preheated oven for about 35-45 minutes, or until there is no pink.  (Time depends on thickness, and size.)
 Quite beautiful right?  Yum.....can't you just smell it?
Hm....we had these for dinner and just loved them.  I just love them....  Simple.  Beautiful.  Tasty.  And yep, so tasty.  :)


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