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Archive for March, 2010

mondays

We have a new trend in our home.

Every Monday night, I try something new from a cookbook.  It’s funny…we received a couple of cookbooks when we were married & as much as I enjoy cooking, I rarely used the recipes.  It’s been an interesting adventure.  Some things are hits, while others simply flop.

My kids are picky eaters.  So, I always pair the main entree with some of their favorite side dishes.  Mac n’ cheese is almost always served here Monday nights, along with either broccoli or green beans (yes, my kids love broccoli!!).

Last night, was chicken kiev.

This definitely falls into the “hit” category.  Everyone cleared their plate – even Grady!  This recipe required me to find a meat mallet (thank you Bed, Bath & Beyond).  And as strange as this may sound coming from a vegetarian, I got a bit of a kick out of pounding.  The kids wanted a turn soooooo bad.  I think they were envisioning an awesome twist on the game “Whack a Mole!”

Here’s the recipe.  I had most of the ingredients handy, which is always a plus.  If you’re looking for a new dish, give this one a try!

Chicken Kiev

Prep:  20 minutes    Chill:  1 to 24 hours    Bake:  20 minutes

4 skinless, boneless chicken breast halves (about 1 pound total)

1 tablespoon chopped green onion

1 tablespoon snipped fresh parsley

1 clove garlic, minced

½ of a ¼-pound stick of butter, chilled

1 beaten egg

1 tablespoon water

¼ cup all-purpose flour

¼ cup fine dry bread crumbs

1 tablespoon butter

1 tablespoon cooking oil

1.  Rinse chicken, pat dry.  Place each breast half between 2 pieces of plastic wrap.  Pound lightly into a rectangle about 1/8 inch thick.  Remove plastic wrap.  Sprinkle with salt and pepper.  Combine green onion, parsley and garlic; sprinkle on chicken.

2.  Cut chilled ½ stick of butter into four 2½ X ½-inch sticks.  Place a stick of butter in center of each chicken piece.  Fold in sides; roll up jelly-roll style, pressing edges to seal.  Stir together egg and water.  Coat rolls with flour, dip in egg mixture, then coat with bread crumbs.  Cover and chill 1 to 24 hours.

3.  In a large skillet, melt the 1 tablespoon butter; add oil.  Add chilled chicken rolls.  Cook over medium-high heat about 5 minutes or till golden brown, turning to brown all sides.  Transfer to a 2-quart rectangular baking dish.  Bake in a 400° oven for 15 to 18 minutes or till chicken is no longer pink.  Spoon drippings over rolls.  Makes 4 servings.

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