Why I Love This Recipe
When my husband and I got married over 2 years ago, we had a small, intimate wedding ceremony & reception (with 50 guests), at his parent's home in Santa Rosa, CA (although they have since moved to Georgia). It truly was a lovely wedding and we only planned it in 6 weeks (though nobody believes us)! Everything turned out perfectly.
The main course served at our wedding reception was Chicken Kiev. Although there are many variations on preparing this dish, we prefer the baked recipe over the fried recipe. My mother-in-law prepared this dish as a sampler meal, and we fell in love with it.
So, on special occasions, or just as a romantic sentiment, my husband & I will have Chicken Kiev to remind us of our first dinner as husband and wife.
This works well with any rice, potato or vegetable side dish.
Ingredients You'll Need
1 tablespoon chopped green onion (1)
1 tablespoon snipped fresh parsley
1 clove garlic, minced
2 teaspoons snipped fresh tarragon or fresh thyme
1/2 of a 1/4-pound stick of butter, chilled
1 beaten egg
1 tablespoon water
1/4 cup all-purpose flour
1/2 cup fine dry bread crumbs
4 skinless, boneless chicken breast halves (about 1 pound total)
1 tablespoon butter (try to avoid using margarine)
1 tablespoon cooking oil
In a small bowl combine green onion, parsley, and garlic; set aside. Cut chilled butter into four 2-1/2 x 1/2-inch sticks. In a shallow bowl stir together egg and water. Place flour in another shallow bowl. Place bread crumbs in another shallow bowl. Set aside.
Place a breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Sprinkle with green onion mixture. Place a stick of butter in center of chicken piece. Fold in sides; roll up, pressing edges to seal. Repeat with remaining chicken.
Coat chicken rolls with flour. Dip rolls in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with with additional bread crumbs. (Coat ends well to seal in the butter.) Place coated chicken in 2-qt. rectangular baking dish. Cover and chill for 1 to 24 hours.
In a large skillet melt the 1 tablespoon butter; add oil. Add chilled chicken rolls. Cook over medium-high heat about 5 minutes or until golden brown, turning to brown all sides. Transfer to a 2-quart rectangular baking dish. Bake in a 400 degree F oven for 15 to 18 minutes or until chicken is done (170 degree F). Spoon any drippings over rolls. Makes 4 servings.
Note *And the best part is when you slice open the chicken, the garlic butter drizzles out!!!