Ingredients
-
1/4
-
2
-
1
-
1/2
-
6
-
1 1/2
-
2
-
1/2
-
1/4
-
-
-
-
-
-
Directions
Baked Chicken Kiev, I have not tried this yet, but was pleased to find the recipe and wanted to share I buy the frozen kievs frequently and look forward to making my own Prep time includes the chilling of the butter mixture , Everyone enjoyed this recipe I’m not a big fan of pounding chicken to 1/4 thick, but when it is sealed in a Foodsaver bag, it is much easier and less messy , Very good Kiev! I only cooked 3 breasts, but used a full recipe of butter filling Will repeat Learned a lesson–still partially frozen chicken does not pound welll and will break apart–make sure your chicken is thawed or you’ll lose your filling
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Steps
|
1
Done
|
In a Small Bowl, Combine Softened Butter, Chives, Parsley and Garlic Powder. |
|
2
Done
|
on a Sheet of Plastic Wrap or Wax Paper, Shape Into a 3-Inch by 2-Inch Rectangle; Wrap Well and Freeze About 30 Minutes or Until Firm. |
|
3
Done
|
Preheat Oven to 425f Degrees. |
|
4
Done
|
Spray a 9-Inch Square Pan With Nonstick Cooking Spray and Set Aside. |
|
5
Done
|
Pound Chicken Breasts to a Quarter-Inch Thickness Between 2 Sheets of Plastic Wrap or Wax Paper. |
|
6
Done
|
Retrieve Butter Mixture from Freezer and Cut Crosswise Into 6 Pieces. |
|
7
Done
|
Place 1 Piece on Centre of Each Chicken Breast; Fold Long Sides Over Butter, Then Fold Ends Up and Secure With a Wooden Toothpick. |
|
8
Done
|
in a Shallow Dish, Combine Cornflake Crumbs, Parsley and Paprika; Pour Buttermilk Into Another Shallow Dish. |
|
9
Done
|
Dip Chicken Pieces Into Buttermilk, Then Coat Evenly With Cornflake Mixture. |
|
10
Done
|
Place Coated Chicken, Seam Side Down, in Prepared Pan. |
|
11
Done
|
Bake, Uncovered, About 35 Minutes or Until Juices Run Clear. |
|
12
Done
|
Remove Toothpicks and Serve Immediately. |
