I LOVE Chicken Kiev and for years would buy the box with 2 in individual plastic wraps for about $2.50 a piece. That’s pretty sad when Princess could sit there and hold a conversation while devouring both and still be hungry. Huh, imagine if it was a hungry man or boy? Not to mention, take a look at the list of ingredients and feel not so good about eating them …
So, when I saw this recipe, I knew I had to give it a try and I did a year ago … and then I said, heck, I need to make this AGAIN … so I am, this weekend. Only this time, I’m hoping to make a double batch and freeze the 2nd … my small attempt at freezer cooking, or rather, Batch Cooking, My Way …
Last time I made them, my buttery goodness leaked all over the place because I took a fat chicken breast, sliced it in half and then pounded the crap out of it … I think this time, I will use a normal chicken breast and and beat it up.
So hopefully you are done with the leftover Easter foods and ready to move on to something yummier …
1 stick of butter, room temp
2 tbs of butter, melted and cooled
1 tsp parsley
1 tsp italian seasoning
1 tsp garlic powder, and a little extra for seasoning the bird
1 tsp salt, and a little extra for the bird
1/4 tsp ground black pepper, and, you guessed it, a little extra for the bird
4 b/s chicken breast
2 eggs, beat with a tbs of water
2 cups panko (or if you must, bread crumbs)
1/4 cup shredded parmesan cheese
Combine butter, 3 herbs, 1 tbs of panko, salt and pepper in bowl of a mixer and whip up.Place this in a piece of plastic wrap and roll up in a log. Place in the freezer (can be made ahead of time, no kidding!)
NOTE: make sure you don’t get major creases in the plastic as this can cause issues when you go to remove it from the frozen butter and it stretches and tears.
I hate pounding out chicken, but I think this is a necessity for the recipe. I would normally just slice them thin, but they need to be rollable. So go ahead, place the chicken in a ziploc (or other plastic type bag or plastic wrap) add a little water to chicken and a little more water to outside of bag. Gently pound til 1/8 inch or so thick. Yeah. Thin. But watch. They will get too thin, causing the butter to leak out ::sob::
Take out the butter and slice in to 6 slices. Take 2 slices and set them aside in the fridge.
Lay out a piece of chicken and place 1 slice of butter with a tbs of panko in the middle. Fold in sides and roll into a log, completely enclosing the butter, wrapping as tight as you can. Once all chicken is rolled, cover and put in fridge for 2 hours or even overnight (yeah!).
Add egg and water mix in a shallow dish. Melt the 2 slices of butter and add with panko and parmesan cheese in another shallow dish. Mix well.
Dip chicken in eggs mix and the roll in the panko mix. Gently place on baking sheet that is lined with parchment paper, foil or some other liner to make cleanup easier in the event the chicken want to stick, seam side down and bake at 350 for about 20 minutes, til chicken is done (165 or so). Honestly, I cooked mine for 30 minutes as I could NOT get a 165 reading no matter what. The first time I cut one open and it was still pink. So really, watch the chicken and remove when its done, not 20 minutes.
*This can be made ahead and frozen: Make all but do not bake. Freeze. When ready to serve, cook 35 minutes or so til done at 350 degrees.
Ummm, yeah. This is pretty damn good. Try it, you’ll like it. Hello REAL Chicken Kiev, goodbye Barber Foods!
NOTE: (again) … this is NOT a dinner you want to make after working 8 to 10 hours. It takes time so do like ME and prepare the steps on a Sunday and cook it up on Monday or Tuesday. I’m looking forward to doing it again only I will double it and freeze half … and the house smells AWESOME!
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