Chicken Kiev

Breaking news: the entire family liked the chicken kiev. Like…. it vanished. I think they inhaled it. This recipe isn’t simple, but it isn’t hard either. It’s one of those that the recipe looks hard, then ya make it and go, “oh, i get it!!!!”

Chicken Kiev

chicken kiev

1/4 cup butter, softened
2 tsp parsley flakes
1/2 tsp garlic powder

4 boneless, skinless chicken breasts, thawed
2  tbsp parsley flakes
1/2 tsp paprika
1 cup bread crumbs
milk or water

In a small bowl, stir together the butter, parsley flakes, and  garlic powder. (I microwaved it and got it to a nice texture to work with.) Take a piece of wax paper or plastic wrap. Spread the herbed butter on it. (i put it ina flat bowl just to give it support in our overloaded freezer.) Put it in the freezer for it it harden, somewhere in the vicinity of 15 minutes.

Cut the chicken breast in half lengthwise, so you have 8 pieces of chicken breast that are just thin. Or, if you prefer, beat it with a meat mallet until it’s 1/4 inch thick. In a shallow bowl, mix the bread crumbs, parsley flakes, and paprika. (dont be like me and dump the paprika all over the cabinet while your best friend laughs and the dog licks it up off the floor.)
put the water/milk in another bowl.

Here is the odd part. You are going to need toothpicks, one for each little roll. Put a pat of the chilled butter in the middle of the patty thingy.  Take the short sides and fold them in, then fold the longer ones over that. Stick a toothpick there to hold it together.

Dip the chicken held together with toothpicks in the liquid, then in the bread crumb mixture. Put them in a greased glass pan, seam side down. If you don’t they won’t hold their shape and it’ll be a gooey yucky mess. Bake at 425 for 30 minutes, or until the juices run clear. Enjoy!

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