Chicken Kiev With Sherry Sauce Recipe
Ingredients
| Whole chicken breasts | 2 , split, bones, skinned | |
| Chopped chives | 1 Tablespoon | |
| Chopped parsley | 1 Tablespoon | |
| Garlic | 1⁄2 Clove (2.5 gm), minced | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Grated low fat mozzarella cheese | 1⁄2 Cup (8 tbs) | |
| Vegetable oil | 2 Tablespoon | |
| Flour | 1 Tablespoon | |
| Dry sherry | 1⁄4 Cup (4 tbs) | |
| Chicken bouillon/Chicken broth | 1 Cup (16 tbs) |
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 .
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 .
Chef
