Chicken Kiev

You can thank me now. You will thank me again. You will hum a song. You will be very happy. This is one of my favorite chicken dishes. It is very easy to fix and is so divine. Its great with garlic mashed potatoes or a wonderful caramelized onion dish (see recipe listed under sides)

I'm sure I have someone to thank for this but don't remember where I got the recipe. I have had it for over 20 years. It is a tried and true recipe for sure.

Chicken Kiev:

6 boneless skinless chicken breasts (flattened to 1/4 inch thickness)

all purpose flour

2 eggs

milk

panko bread crumbs

olive oil spray

2 sticks butter

chives (I use dried)

minced fresh or jarred garlic

Let butter sit till soft at room temp. Put it in a bowl and mix with 1 Tbl. (more or less to taste) minced garlic and 1 Tbl. (more or less to taste) dried chives. After so many years I just eyeball it. Mix to combine. Place butter in fridge till firm. 

 Litghtly salt chicken breasts. When butter is firm, place about 1 Tbl. of butter in middle of flattened chicken breast and roll up tucking in sides. You might want to secure with a couple toothpicks (just don't forget to remove them or warn everyone to remove them before eating.)

In a bowl mix 2 eggs and a splash of milk. Put a little flour in a bowl, and panko bread crumbs in another bowl. Now take rolled chicken and roll in flour. Then dip in egg mixture then roll in panko crumbs and set on cookie sheet.

When you have stuffed all the chicken breasts and they are on a cookie sheet seem side up. Spray with olive oil spray and place in preheated 425 degree oven.  Bake for 20-30 minutes till cooked through. The butter may run out some but its all good.

In the meantime melt the remaining butter in a pan. Drizzle it over the cooked chicken and also add to the caramelized onion rice. Serve.