Sunday, June 19, 2011

Crunchy Chicken Kiev

I found this main dish recipe in Woman's World magazine. It was a huge hit during my husband's Father's Day dinner!

Crunchy Chicken Kiev


1/4 cup butter, at room temperature
1 Tbs chopped fresh parsley
2 cloves garlic, finely chopped
1/2 tsp. chopped fresh or 1/4 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper
4 boneless, skinless chicken breast halves, about 1 1/2 lbs.
1/3 cup all-purpose flour
2 eggs
1 1/2 cups panko breadcrumbs
1/4 cup oil


In small bowl, combine butter, parsley, garlic, thyme, 1/4 tsp salt and 1/8 tsp pepper. Place on sheet of plastic wrap; press into 3"x 2" rectangle. Wrap; freeze until firm, 15-20 minutes.

Place each chicken breast half between 2 sheets of plastic wrap. Using meat mallet or can covered with foil pound each breast to 1/2" thickness. Cut butter into 4 (1/2" wide) sticks; place 1 stick butter lengthwise down center of each breast.

Fold short sides of chicken over butter, as shown. Starting with long side, roll up. Repeat with remaining chicken and butter.

Line plate with wax paper. In shallow bowl, combine flour and remaining salt and pepper. In separate bowl, beat eggs. in third bowl, place breadcrumbs. Roll each breast piece in flour mixture, tapping off excess; dip into egg mixture. Roll each breast in breadcrumbs until coated; transfer to plate. Cover; refrigerate until chilled, about 1 hour.

Preheat oven to 375F. Line jellyroll pan with foil; coat with cooking spray. In large nonstick skillet, heat oil over medium heat. Carefully add chicken; cook, turning several times, until lightly browned on all sides, 8-10 minutes. Transfer to pan. Bake 15-20 minutes or until meat thermometer inserted into thickest part register 180F. If desired, serve with rice pilaf and garnish with fresh parsley.

Servings: 4
Calories: 503
Protein: 41 g.
Fat: 26 g. (10 g saturated)
Trans fat: 0g
Chol: 230 mg
Carbs: 24g
Sodium: 553mg
Fiber: 1g
Sugar: 1g
Kitchen time: 45 minutes
Total time: 2 hours, 15 minutes

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