CHICKEN KIEV

Tonight I made chicken kiev, the cheesy kind!! It was more difficult than the recipe says about rolling the chicken breasts into rolls. It says roll like a jelly roll, well guess what, I've never made a jelly roll lol. Long story short, 2 out of the 4 breasts did not stay rolled up ha ha....

PREP: 20 MINUTES CHILL: 1 TO 24 HOURS BAKE: 15 MINUTES AT 400 DEGREES

INGREDIENTS:

- 4 skinless, boneless chicken breast halves (about 1 pound total)
- 1 tablespoon chopped green onion
- 1 tablespoon snipped fresh parsley
- 1 clove garlic, minced
- 1/2 of a 1/4-pound stick of butter, chilled
- 1 beaten egg
- 1 tablespoon water
- 1/4 cup all-purpose flour
- 1/4 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.
Note: I used a little more garlic than calls for, since we love garlic!!

2. Cut chilled 1/2 stick of butter into four 2 1/2x1/2 inch sticks. Place a stick of butter in center of each chicken piece. Fold in sides; roll up jelly-roll style, pressing eges to seal.
Note: I used sticks of cheddar cheese instead of the butter...



Stir together egg and water. Coat rolls with flour, dip in egg mixture, then coat with bread crumbs. Cover and chill for 1 to 24 hours. (Longer the better.)

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 degree oven for 15-18 minutes, or till chicken is no longer pink. Spoon drippings over rolls. Makes 4 servings.

Below is the finished product, and yes the cheese sorta melted all over, but hey it still tasted good! I also made some long grain and wild rice to go with it.



"To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living." -- Anthony Bourdain, celebrity chef and host of No Reservations.