October 3, 2011

Chicken Kiev

Oven-baked Chicken Dishes

30 mins.

20 minutes

“Slice into this golden breaded chicken and discover a delicious center full of melted butter, parsley and oregano.”

1
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Combine 1/2 cup butter, the parsley and oregano in a small bowl. Form into a log and wrap in plastic wrap. Chill for 30 minutes.
2
Meanwhile, place the flour and bread crumbs in separate large shallow bowls. Combine the eggs and milk in a third large shallow bowl until blended. Place the chicken breasts between 2 sheets of waxed paper. Pound each chicken breast to a 1/8-inch thickness. Coat the top of the chicken with the remaining butter. Sprinkle with the salt and pepper.
3
Roll the butter log in the bread crumbs to coat. Cut the butter log into fourths. Lay 1 chicken breast, seasoned side down, on plastic wrap. Top with one-fourth of the herb butter. Fold in the ends of the breast and roll tightly into a log, completely enclosing the butter. Repeat with the remaining chicken and herb butter.
4
Coat the chicken in the flour, then the egg and finally the bread crumbs. Place the chicken, sealed side down, on the prepared baking sheet. Bake until golden brown and cooked through, about 20 minutes.

Serve this classic chicken dish with herbed, buttered rice and green beans. Enjoy chocolate mousse for dessert.

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