Chicken Kiev Recipe
Ingredients
4 chicken breasts, pounded to about an 1/8th inch thick
4 TBS butter, softened
1 TBS. fresh, snipped chives
1 TBS. fresh, chopped parsley
1/4 tsp. garlic powder
2 tsp. fresh lemon juice
2 cups Panko crumbs
1/2 tsp. garlic powder
1/2 tsp. paprika (I used sweet spanish paprika)
1/2 tsp. salt
2 TBS. fresh, chopped parsley
1 c. ranch dressing
Directions
Preheat oven to 375º F.
In a small bowl, combine the softened butter, chives, parsley, lemon juice and garlic powder. Transfer to a small piece of plastic wrap and shape into a small log. Place in freezer while working on the breasts.
In a shallow dish or bowl, combine the Panko with the garlic powder, paprika, salt and parsley - mix well with your finger tips.
In another shallow dish or bowl add the ranch dressing.
Take the butter out of the freezer (it should have been in there for at least 10 minutes, allowing it to harden - but would be better if you made the butter ahead of time so that the flavors could meld even more.) Cut into either 4 disks width wise or 4 slices length wise. I went with the long slices.
Season pounded breasts on both sides with salt and pepper. Lay 1 breast flat in front of you and place a slice of the herbed butter in the middle of the breast. Roll the edge closest to you towards the other end, bringing up the sides half way through the roll. Use toothpics to secure.
Dredge the rolls lightly through the ranch dressing and then through the bread crumbs. Place the rolls on a rack that has been placed in a baking dish. I used a small rack over a 8" square baking dish as I only baked 2 rolls and froze the other 2 for a quickie dinner another night. Continue on in this fashion for the rest of the chicken breasts.
Bake them in the preheated oven for 30 minutes or until the juices run clear when poked with the tip of a knife.
In a small bowl, combine the softened butter, chives, parsley, lemon juice and garlic powder. Transfer to a small piece of plastic wrap and shape into a small log. Place in freezer while working on the breasts.
In a shallow dish or bowl, combine the Panko with the garlic powder, paprika, salt and parsley - mix well with your finger tips.
In another shallow dish or bowl add the ranch dressing.
Take the butter out of the freezer (it should have been in there for at least 10 minutes, allowing it to harden - but would be better if you made the butter ahead of time so that the flavors could meld even more.) Cut into either 4 disks width wise or 4 slices length wise. I went with the long slices.
Season pounded breasts on both sides with salt and pepper. Lay 1 breast flat in front of you and place a slice of the herbed butter in the middle of the breast. Roll the edge closest to you towards the other end, bringing up the sides half way through the roll. Use toothpics to secure.
Dredge the rolls lightly through the ranch dressing and then through the bread crumbs. Place the rolls on a rack that has been placed in a baking dish. I used a small rack over a 8" square baking dish as I only baked 2 rolls and froze the other 2 for a quickie dinner another night. Continue on in this fashion for the rest of the chicken breasts.
Bake them in the preheated oven for 30 minutes or until the juices run clear when poked with the tip of a knife.
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