Chicken Kiev With Sherry Sauce Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Whole chicken breasts2 , split, bones, skinned
 Chopped chives1 Tablespoon
 Chopped parsley1 Tablespoon
 Garlic1⁄2 Clove (2.5 gm), minced
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Grated low fat mozzarella cheese1⁄2 Cup (8 tbs)
 Vegetable oil2 Tablespoon
 Flour1 Tablespoon
 Dry sherry1⁄4 Cup (4 tbs)
 Chicken bouillon/Chicken broth1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1145 Calories from Fat 501

% Daily Value*

Total Fat 57 g87.2%

Saturated Fat 18 g90%

Trans Fat 0.1 g

Cholesterol 283.5 mg

Sodium 2689.5 mg112.1%

Total Carbohydrates 32 g10.7%

Dietary Fiber 1.3 g5.4%

Sugars 5.6 g

Protein 117 g234.5%

Vitamin A 51.5% Vitamin C 56.8%

Calcium 102.5% Iron 28.7%

*Based on a 2000 Calorie diet

Directions

Pound each chicken breast half with flat side of meat mallet to 1/4 inch thick.
Sprinkle seasonings evenly over chicken pieces.
Cover surfaces with cheese; roll up each half breast with cheese enclosed.
Secure with toothpick.
Heat oil in large frypan; saute chicken rolls until golden brown, about 8 minutes.
Place in shallow baking dish.
Preheat oven to 350°F.
Make sauce: Stir flour into drippings in frypan; stir until smooth.
Remove from heat.
Add sherry and bouillon.
Return to heat; heat to boiling, stirring constantly.
Reduce sauce by boiling until slightly thickened.
Spoon over chicken; cover.
Bake 30 minutes.
Remove toothpicks .
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