Chicken Kiev Recipe
Ingredients
| Butter margarine | 1/4 Cup (16 tbs), softened | |
| Chives | 2 Teaspoon, chopped | |
| Garlic powder | 1/4 Teaspoon | |
| Pepper white | 1/4 Teaspoon | |
| 4 skinless boneless chicken breast halves (about 1 1/2 pounds) | ||
| 1/2 cup cornflake crumbs | ||
| Dried tarragon | 1 Tablespoon, chopped | |
| Paprika | 1/2 Teaspoon | |
| 1/4 cup buttermilk or milk | ||
Directions
1. Mix margarine, chives, garlic powder and white pepper. Drop by tablespoonfuls into 4 mounds on waxed paper. Freeze about 20 minutes or until firm.
2. Flatten each chicken breast half to 1/4-inch thickness between plastic wrap or waxed paper. Place 1 mound of margarine mixture on center of each chicken breast half. Fold long sides over mound; fold ends up. Secure with wooden picks.
3. Mix cornflake crumbs, tarragon and paprika. Dip chicken into buttermilk; coat evenly with crumb mixture. Arrange chicken, seam sides up, on rack in dish. Cover with waxed paper and microwave on high 6 to 8 minutes or until juices run clear. Remove wooden picks.
2. Flatten each chicken breast half to 1/4-inch thickness between plastic wrap or waxed paper. Place 1 mound of margarine mixture on center of each chicken breast half. Fold long sides over mound; fold ends up. Secure with wooden picks.
3. Mix cornflake crumbs, tarragon and paprika. Dip chicken into buttermilk; coat evenly with crumb mixture. Arrange chicken, seam sides up, on rack in dish. Cover with waxed paper and microwave on high 6 to 8 minutes or until juices run clear. Remove wooden picks.
Chef
