Oven Chicken Kiev
Yield
6 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
margarine
softened |
|
| 1 | tablespoon |
chives
fresh, or parsley, chopped |
|
| ⅛ | teaspoon |
garlic powder
|
|
| 3 | each |
chicken breasts
|
|
| 1 ½ | cups |
cornflake crumbs
|
* |
| 2 | tablespoons |
parsley leaves
fresh, chopped |
|
| ½ | teaspoon |
paprika
|
|
| ¼ | cup |
buttermilk
or milk |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
margarine
softened |
|
| 15 | ml |
chives
fresh, or parsley, chopped |
|
| 0.6 | ml |
garlic powder
|
|
| 3 | each |
chicken breasts
|
|
| 355 | ml |
cornflake crumbs
|
* |
| 3E+1 | ml |
parsley leaves
fresh, chopped |
|
| 2.5 | ml |
paprika
|
|
| 59 | ml |
buttermilk
or milk |
|
Directions
Mix margarine, chives and garlic powder.
Shape into rectangle, 3 x 2".
Cover and freeze about 30 minutes or until firm.
Heat oven to 425℉ (220℃).
Grease square pan, 9 x 9 x 2". Remove skin and bones from chicken breasts.
Cut chicken breasts in half.
Flatten each half to ¼ inch thickness between plastic wrap or waxed paper.
Cut margarine mixture crosswise into 6 pieces.
Place 1 piece on center of each chicken breast half.
Fold long sides over margarine.
Fold ends up and secure with wooden pick.
Mix cornflake crumbs, parsley and paprika.
Dip chicken into buttermilk.
Coat evenly with cornflake mixture. Place chicken, seam side down, in pan.
Bake uncovered about 35 minutes or until juices run clear.
Remove wooden picks.
To Microwave: Prepare chicken as directed.
Arrange coated chicken breast halves, seam sides down, on microwavable rack in microwavable dish.
Microwave uncovered on high 8 to 10 minutes, rotating dish ½ turn after 4 minutes, until juices run clear.
Let stand uncovered 5 minutes.
