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Homemade Chicken Kiev

02 Jun

                                                                                                                                                                                                                                                                                                                                                              YUM!!!

I made this last week for a “I need to get out of this rut” dinner.

Chicken Kiev is a wonderfully fragrant combination of parsley, lemon peel, butter, lemon juice, salt and pepper.

You don’t need much butter if you are making this for a couple of people but I used a whole stick so I have left overs for another use.


My recipe



1 stick of butter room temp

2 large lemons,zested

Juice from 1 lemon, or to taste

3-4T dried Parsley or 2-3T fresh finely chopped

A sprinkle of onion powder

Salt and Pepper to taste

2 chicken breasts, halved the long way, or fillet

1 egg, beaten

Juice from 1 lemon

Plain bread crumbs, regular or Panko

1/4c Extra Virgin Olive Oil

plastic wrap

tooth picks



Place softened butter in a small bowl, add lemon zest, juice from 1 lemon, parsley,onion powder, salt and pepper.

Combine well. Place butter on a piece of plastic wrap, fold wrap over to cover butter, shape butter into a log and roll into plastic wrap while continuing to shape the log. Place in freezer to harden fully, around and hour.

Place chicken fillet on a cutting board, cover with plastic wrap,  with a meat mallet on flat side, rolling pin(my weapon of choice) or a heavy bottom fry pan smack the chicken flat to about 1/8in thick or thin enough to roll/fold around butter slices. 

This I have found lets out a little aggression as well!!

In a pie pan or cake pan or deep sided plate beat the egg with juice from 1 lemon.

In another place bread crumbs about 1 cup, give or take just depends(I never measure them)

Remove butter from freezer, unroll from wrap, this is easy!

Cut disks from the butter, maybe 2 per chicken piece depending on size.

Place remaining butter, if any,  in a baggie and back in freezer for future use.

Fold/ wrap chicken around butter the best you can, try to cover all of the butter, making a chicken pouch.

Use tooth picks to secure chicken, don’t worry it won’t most likely look “pretty” but it will taste yummy!

Now here’s where you can’t be afraid to use your best utensils!!

Using your hands, baste the chicken in the egg mixture, covering it all.

Then coat the chicken in the bread crumbs, using your hands to make sure all chicken has been coated.

Turn on oven to 375*

Heat oil in a non-stick pan or an electric skillet(my choice).

Brown the chicken on as many sides as you can, and place on a baking sheet.

I finish cooking in oven so as not to burn the breading.

Place the sheet in oven for 20 mins or so until chicken is done. 


I served this with buttered egg noodles and green beans. 

Tender, fragrant and simply delish!!!

Enjoy 🙂

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Posted by on June 2, 2012 in Chicken

 

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