Tuesday, November 11, 2008

chicken kiev

Chicken kiev is one of the first dishes I learned to make when I was about 15 years old. I really enjoy making and eating this dish. I was determined to make this last night for dinner, although my husband had to be at a meeting at 7.I didn't have a lot of time but I did manage to prepare this with roasted garlic potatoes and a vegetable medley in about 45 minutes time. Ok, so the veggies were of the frozen variety in a little microwave steamer pouch. In cooking (just like everything else) you have to pick your battles wisely! I choose to die on the chicken kiev hill last night, not the mixed-veggie hill.

Ok, so it doesn't look like much on the outside but again a cliche' comes to my rescue: it's what's inside that really counts!

Chicken kiev (on the fly)
4 tablespoons (1/2 stick) unsalted butter, room temperature
1 teaspoon dried parsley
1 teaspoon minced garlic
1 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
4 ounces of Gruyere or provolone cheese
4 boneless, skinless chicken breast halves
1 cup of flour
2 large whole eggs, beaten with 1 teaspoon water
2 cups bread crumbs
Olive oil, for frying

Combine butter, parsley, garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper.

Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Pound to 1/8-inch thickness. Season each piece of chicken with salt and pepper.

Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the butter mixture 1 ounce of cheese in the center of each breast. Using the plastic wrap, fold in ends of breast and roll breast into a log; roll very tightly twisting the ends. Place chicken in refrigerator for at least 30 minutes.

Place flour in one pie pan, egg and water mixture in another pie pan and bread crumbs in a third pie pan.

Heat the oil in a large saute' pan.

Dip each breast in the flour, the the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, seam-side down, and cook until golden brown, about 4 minutes on each side and then into a 350 oven for another 5 minutes.

I let them rest for a couple of minutes, then slice into 5 or so slices. The butter and cheese are so good and melted. It's like those little chocolate lava cakes that make their own sauce, you know? Yes, chicken kiev makes its own sauce.

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