Savory Chicken Kiev With Pecan Wild Rice Recipe

Savory Chicken Kiev With Pecan Wild Rice picture


MethodMain Ingredient


 Long grain and wild rice6 Ounce (1 Package)
 Butter/Margarine1⁄2 Cup (8 tbs)
 Chicken breasts3 Large
 Flour1⁄4 Cup (4 tbs) (For Coating)
 Egg1 , beaten
 Corn bread crumbs/Bread crumbs2⁄3 Cup (10.67 tbs)
 Water2 1⁄2 Cup (40 tbs)
 Butter/Margarine1 Tablespoon
 Salt1 Teaspoon
 Chopped pecans1⁄3 Cup (5.33 tbs)
 Chopped parsley1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2591 Calories from Fat 1248

% Daily Value*

Total Fat 143 g219.9%

Saturated Fat 70.9 g354.5%

Trans Fat 0.1 g

Cholesterol 737.9 mg246%

Sodium 2746.4 mg114.4%

Total Carbohydrates 191 g63.7%

Dietary Fiber 11.5 g45.9%

Sugars 2.2 g

Protein 134 g268.9%

Vitamin A 96.1% Vitamin C 42.7%

Calcium 21.2% Iron 79%

*Based on a 2000 Calorie diet


In advance, cream contents of rice-seasoning packet and 1/2 cup butter or margarine together.
Shape into a 4-inch-long roll.
Cut in half crosswise and then lengthwise into 3 equal pieces.
Slice chicken breasts in half; skin and bone them carefully.
Place each piece of chicken between sheets of waxed paper; pound with side of meat mallet or rolling pin until very thin.
Place a piece of the seasoned butter on each piece of chicken.
Fold sides of chicken pieces over butter to seal completely and roll up.
Fasten with small metal or wooden skewers.
Roll in flour.
Dip in egg and roll in corn flakes or bread crumbs to coat evenly.
Refrigerate at least 1 hour before cooking.
Before serving, preheat oven to 450°F (233°C).
Butter a shallow baking pan.
In a medium saucepan, combine rice, water, 1 tablespoon butter or margarine and salt.
Bring to a boil.
Cover tightly.
Cook over low heat until all water is absorbed, about 25 minutes.
Arrange chilled rolls in buttered baking pan.
Bake until chicken is tender, about 18 to 20 minutes.
Stir pecans and parsley into rice.