Baked Chicken Kiev
Baked chicken Kiev
Ingredients:
- 1/4 c butter, softened
- 1 T+ fresh chopped chives or parsley
- 1-1/2 T white wine
- 6 boneless chicken breasts, tenderized until 1/4 inch thick
- 18 toothpicks
- 3 c cornflakes cereal, crushed (1-1/2 c)
- 2 T chopped fresh parsley
- 1/2 t paprika
- 1/4 c buttermilk or milk
Instructions
Mix together butter, chives or parsley, and wine. Freeze.
Mix together cereal, parsley, and paprika.
Place 2-3 T of herbed butter on chicken breast and roll up lengthwise to create packets or bundles. Secure with 3 toothpicks. Dip in milk, then roll in cornflakes mixture. Place in greased pan, seams side down. Top the chicken with any leftover cornflakes mixture.
Bake: Bake, uncovered, for 35 minutes at 425 degrees.
Helpful Hints: When tenderizing chicken, lay down a piece of wax paper, then lay the chicken on top of it, then lay a piece of wax paper on top of it. This will keep tiny chicken bits from flying all over you and your kitchen.
Also, if the chicken breasts turn out to be very big after they have been tenderized, you can always cut them in half.
Place the same amount of toothpicks in all the bundles. Even if they only need two, put in three. This way, no matter what piece of chicken you take, you know to look for three toothpicks.