Sixela's Chicken Kievs

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Difficulty:
Serves: 4

Preparation time:
Cooking time:

Ingredients

Herb Butter: 

8 T unsalted butter, soft 

1 T minced shallot 

1 T minced fresh parsley 

½ t minced fresh tarragon 

1 T juice from 1 lemon 

salt and fresh ground pepper (always to taste, of course)

Chicken: 

4-5 slices white bread, food processed into crumbs (about 3 ½ C) 

2 T vegetable oil 

4 boneless, skinless breasts, tenderloins removed 

1 C all-purpose flour 

3 large eggs, beaten 

1 t Dijon mustard

Method

Herb Butter:
Mix ingredients together thoroughly, form into 3" square on plastic wrap, wrap tightly and refrigerate until firm (an hour or so)

Chicken:
Put oven rack in lower/middle position and preheat to 300 degrees. Salt/pepper crumbs, mix with vegetable oil until evenly coated, then spread onto cookie sheet. Toast crumbs in oven (takes about 25 min), stir a couple of times during. Should get 2 ½ C crumbs. 


Starting on the thinnest side, butterfly breast by slicing lengthwise almost in half. Open breast up to create a single, flat cutlet. With cutlet between sheets of plastic wrap, pound (starting at center) to 1/4" thickness. Pound outer perimeter to 1/8" thickness. *That's the important bit to get them to not be all leaky* 


Unwrap butter and cut into 4 rectangular pieces. Place breast cut side up on counter, season both sides with salt/pepper. Place butter piece near tapered end of cutlet and roll up end to cover completely. Fold in sides and continue rolling to form cylinder (kind of like you would a burrito), pressing on seam to seal.

Refrigerate uncovered for about an hour, to allow edges to seal up. 
Adjust oven rack to middle position and preheat oven to 350 degrees. Place flour, eggs, and bread crumbs in separate shallow dishes. Season flour and bread crumbs with a bit of salt/pepper. Whisk mustard into eggs. Dredge chicken breast in flour (shake off excess), roll in egg mix (let excess drip off), and roll in bread crumbs, pressing very gently so crumbs stick. 


Place on wire rack set over rimmed baking sheet. Bake 40-45 minutes. Let rest for 5 min. on rack before serving. 


If you’re going to freeze them, wrap them in wax paper then place them in a freezer bag. When you want to cook them pop them into a 350 degree oven straight from the freezer and cook for about an hour (definitely use thermometer if you have one)

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