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Chicken Kiev Recipe

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A favorite aunt shared this special recipe with me. It makes attractive individual servings fancy enough to be served for company. They have great flavor and were a hit at my "Let It Snow" dinner party. -Lynne Peterson, Salt Lake City, Utah

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Chicken Kiev Recipe

Prep: 20 min. + freezing Bake: 35 min.

Yield: 6 Servings

20 35 55

Ingredients

1/4 cup butter, softened
1 tablespoon grated onion
1 tablespoon chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
6 boneless skinless chicken breast halves
1 egg
1 tablespoon milk
1 envelope (2-3/4 ounces) seasoned chicken coating mix

Directions

Combine the butter, onion, parsley, garlic powder, tarragon and pepper. Shape mixture into six pencil-thin strips about 2 in. long; place on waxed paper. Freeze until firm, about 30 minutes. Flatten each chicken breast to 1/4 in. Place one butter strip in the center of each chicken breast. Fold long sides over butter; fold ends up and secure with a toothpick. In a bowl, beat egg and milk; place coating mix in another bowl. Dip chicken, then roll in coating mix. Place chicken, seam side down, in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° or until the chicken is no longer pink and the juices run clear. Remove toothpicks before serving. Microwave Directions (timing based on a 1100-watt oven): Place chicken in a greased glass pie plate. Microwave on high for 2-1/2 minutes. Turn plate; microwave for 1-2 minutes or until juices run clear. Let stand 5 minutes. Yield: 6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Recipes with Base Mix: Versatile Coating Mix

Nutritional Facts 1 serving (1 each) equals 252 calories, 14 g fat (7 g saturated fat), 119 mg cholesterol, 464 mg sodium, 7 g carbohydrate, trace fiber, 24 g protein.

Originally published as Chicken Kiev in Taste of Home December/January 1995, p35

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