Oven Baked Chicken Kiev
Saved in 6 recipe boxes and 6 cookbooks
Ingredients
| 1/2 | cup |
butter |
or margarine |
| 1 | tablespoon | chives | snipped |
| 1/2 | teaspoon | lemon zest | finely shredded |
| 1 | tablespoon | lemon juice | |
| 1/8 | teaspoon | black pepper | freshly ground |
| 6 | each | chicken breasts | whole, skinless, boneless |
| 1 | each |
egg |
|
| 1 | tablespoon | water | |
| 1 | x | flour, all-purpose | * |
| 2/3 | cup | seasoned dry bread crumbs | |
| 1 | x | noodles | hot, cooked* |
Directions
In mixing bowl cream the butter or margarine till light and fluffy.
Add the chives, lemon peel, lemon juice, and pepper.
Mix thoroughly.
Reserve 1/ cup of the mixture. Shape the remaining mixture into 6 sticks; freese till firm.
Place 1 chicken breast at a time between pieces of clear plastic wrap or waxed paper; pound to flatten about 1/8 inch thick.
Sprinkle lightly with a little salt.
Place 1 stick of the butter mixture on each breast.
Roll up. Seal carefully with wooden picks.
Beat egg and water together.
Coat chicken lightly with flour; dip in egg mixture, then coat with bread crumbs.
Heat the reserved 1/4 cup butter mixture in skillet over medium heat.
Add chicken and cook on all sides 10 to 15 minutes, turning gently.
Place chicken in a 12 x 7 1/2 x 2 inch baking dish.
Bake in 400 degree oven for 15 to 17 minutes.
Remove wooden picks.
Serve at once over noodles.
If desired, trim with parsley and kumquats.
First published: 1996-01-27 last updated: 2012-03-31
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