CHICKEN KIEV


Breaded boneless chicken breasts with a garlic-herb butter filling. Serves 4



1 tbsp vegetable oil 1 tbsp
4 large boneless chicken breast halves 4
4 tbsp soft butter 60 mL
4 cloves garlic smashed and finely chopped 4 cloves
1 tbsp fresh lemon juice 15 mL
1 tbsp fresh parsley, finely chopped 15 mL
1/8 tsp cayenne pepper .5 mL
2 eggs 2
1/2 cup milk 125 ml
2 cup breadcrumbs 500 mL


Spread 1 tbsp. [15 mL] oil in a 9 x 13 baking dish and set aside.

Combine butter, parsley, garlic, lemon juice and pepper. Mix well and roll into a log-like shape, wrapped in plastic wrap and freeze for about 30 minutes or until firm.

Pound your chicken until it is the same thickness throughout the breast. Sprinkle lightly with salt and pepper. Place a piece of  garlic butter in the center. Roll chicken up tight and secure with toothpicks. Mix eggs and milk until smooth.  Dip chicken on the milk/ egg mixture, and roll it in the bread crumbs.

Bake at 425°F [220°C] for 10 minutes, then gently turn them over and bake for a further 10-15 minutes or until they are golden brown and firm to the touch.  Pull out toothpicks and serve.


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