Oven Baked Chicken Kiev
Yield
6 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine |
|
| 1 | tablespoon |
chives
snipped |
|
| ½ | teaspoon |
lemon zest
finely shredded |
|
| 1 | tablespoon |
lemon juice
|
|
| ⅛ | teaspoon |
black pepper
freshly ground |
|
| 6 | each |
chicken breasts
whole, skinless, boneless |
|
| 1 | each |
eggs
|
|
| 1 | tablespoon |
water
|
|
| 1 | x |
all-purpose flour
|
*
|
| ⅔ | cup |
seasoned dry bread crumbs
|
|
| 1 | x |
noodles
hot, cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine |
|
| 15 | ml |
chives
snipped |
|
| 2.5 | ml |
lemon zest
finely shredded |
|
| 15 | ml |
lemon juice
|
|
| 0.6 | ml |
black pepper
freshly ground |
|
| 6 | each |
chicken breasts
whole, skinless, boneless |
|
| 1 | each |
eggs
|
|
| 15 | ml |
water
|
|
| 1 | x |
all-purpose flour
|
*
|
| 158 | ml |
seasoned dry bread crumbs
|
|
| 1 | x |
noodles
hot, cooked |
*
|
Directions
In mixing bowl cream the butter or margarine until light and fluffy.
Add the chives, lemon peel, lemon juice, and pepper.
Mix thoroughly.
Reserve ½ cup of the mixture. Shape the remaining mixture into 6 sticks; freese until firm.
Place 1 chicken breast at a time between pieces of clear plastic wrap or waxed paper; pound to flatten about ⅛ 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 ¼ 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 7½ x 2 inch baking dish .
Bake in 400℉ (200℃) oven for 15 to 17 minutes.
Remove wooden picks.
Serve at once over noodles.
If desired, trim with parsley and kumquats.
