Clay Street Deli and Annie's Pantry

Main Dishes and Casseroles · Page 53

Chicken Kiev (author's favorite)

Ingredients

  • 3/4 cup butter, softened
  • 1 Tbs chopped parsley
  • 1 Tbs finely chopped fresh chives
  • 1 Tbs finely chopped green onions
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 egg
  • 1 Tbs water
  • 1 cup all-purpose flour
  • 2/3 cup soft breadcrumbs
  • 1/4 cup melted butter
  • 6 whole chicken breasts, skinned and boned

Instructions

Combine first 6 ingredients; mix well and shape into a stick (like butter). Cover and chill or freeze about 45 minutes or until firm. Place each chicken breast on a sheet of waxed paper and flatten to 1/4 inch using meat mallet or rolling pin. Cut stick of butter mixture into 6 portions; place a piece in center of each chicken breast. Fold long side of chicken over butter, fold ends over and secure with toothpicks. Lightly sprinkle chicken with salt and pepper. Combine egg and water, beating well. Dredge each chicken breast in flour, dip in egg and coat with bread crumbs. Saute chicken in 1/4 cup melted butter over medium heat until golden brown on all sides, turning gently. Transfer to 13 X 9 X 2 baking dish. Bake at 400 degrees for 15 to 20 minutes or until tender.

© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 53.