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August 2, 2011
Baked Chicken Kiev
Poultry Classics
Prep time:
54 minutesbaking time:
1 hour“According to Grandma, rich homemade butter made the best chicken Kiev.”
Ingredients
Serves 6
- 6 boneless, skinless chicken-breast halves (about 5 ounces each)
- 4 tablespoons butter, melted
- 3 tablespoons cold butter
- 6 tablespoons chopped fresh parsley
- 4 large eggs, beaten
- 1/2 cup evaporated milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cracker crumbs
- 1/4 cup vegetable oil
- 2 tablespoons butter
Directions
1
Pound the chicken 1/2 inch thick.
2
Place 4 tablespoons melted butter in a shallow bowl. Dip chicken in butter.
3
Place 1/2 tablespoon cold butter and 1 tablespoon parsley in center of each piece of chicken. Fold to enclose butter and parsley. Secure with a toothpick.
4
Combine the eggs and evaporated milk in a small bowl and mix well. Combine flour, salt and pepper in a shallow bowl. Coat chicken with flour mixture. Dip in egg mixture. Coat with cracker crumbs.
5
Preheat the oven to 325F.
6
Heat vegetable oil and 2 tablespoons butter in a large ovenproof skillet. Brown chicken rolls in butter mixture.
7
Bake the chicken, basting occasionally with skillet drippings, until an instant-read thermometer inserted in center of the meat registers 180F, about 1 hour.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
For the most evenly basted chicken Kiev, Grandma devised a unique method. She cut the cold butter into spears, rather than pats, then froze it. As a result, she got a long piece of butter that melted more slowly and basted the chicken more evenly than a square pat of butter.
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