Oven Baked Chicken Kiev Recipe - Cooking Index
Oven Baked Chicken Kiev Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Butter or margarine |
| 1 tablespoon | 15ml | Snipped chives |
| 1/2 teaspoon | 2.5ml | Finely shredded lemon peel |
| 1 tablespoon | 15ml | Lemon juice |
| 1/8 teaspoon | 0.6ml | Freshly ground black pepper |
| 6 | Large chicken breasts - skinned and boned | |
| 1 | Egg | |
| 1 tablespoon | 15ml | Water |
| All purpose flour | ||
| 2/3 cup | 97g / 3.4oz | Seasoned bread crumbs |
| Hot cooked wide noodles |
In mixing bowl cream the butter or margarine until light and fluffy. Add the chives, lemon peel, lemon juice, and pepper. Mix thoroughly. Reserve 1/ cup of the mixture. Shape the remaining mixture into 6 sticks; freeze until firm. Place 1 chicken breast at a time between pieces of clear plastic wrap or waxed paper; pound to flatten about 1/8 inch thick. Sprinkle lightly with a little salt.
Place 1 stick of the butter mixture on each breast. Roll up. Seal carefully with wooden picks. Beat egg and water together. Coat chicken lightly with flour; dip in egg mixture, then coat with bread crumbs.
Heat the reserved 1/4 cup butter mixture in skillet over medium heat. Add chicken and cook on all sides 10 to 15 minutes, turning gently.
Place chicken in a 12 x 7 1/2 x 2 inch baking dish. Bake in 400 degree oven for 15 to 17 minutes.
Remove wooden picks. Serve at once over noodles. If desired, trim with parsley and kumquats.
Source:
Top Secret Restaurant Recipes
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