12515 Chicken Kiev Makes 4 servings Wed Aug 06 01:11:42 -0700 2008 Tue Feb 03 05:05:15 -0800 2009 Licensed http://www.chow.com/recipes/12515 Tue, 03 Feb 2009 13:05:15 GMT Chicken Kiev was always one of my favorite meals as a child. I remember making it with my mom on special occasions. It's one of those tasty dishes that no one seems to make anymore, and I'm not sure why.

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  • In a small bowl, beat together the softened butter, lemon juice, garlic, and parsley. Divide the butter mixture into 4 small egg-shaped pieces. Place in a plastic food storage container and chill for at least 2 hours.
  • Preheat the oven to 350°F.
  • Place each chicken breast half between 2 pieces of waxed paper. Pound the breasts lightly into a rectangle about ¼ inch thick. Remove the waxed paper.
  • Put 1 piece of the butter mixture in the center of each chicken breast. Fold in the sides of the chicken, then roll up from one of the short ends, securing with wooden toothpicks as needed. (I find that it is best to use the same number of toothpicks in each chicken roll so that you remember to take all of them out of each piece before serving.)
  • In a shallow dish, beat together the egg, water, salt, and pepper. In a second shallow dish, combine the breadcrumbs and wheat germ. In a third dish, place the flour. Coat the chicken rolls first in the flour, then dip in the egg mixture, and then in the breadcrumb mixture, being sure to coat all of the sides.
  • Heat the oil and butter in a large skillet over medium-high heat. Add the chicken and cook 1 to 2 minutes on all sides, until golden brown. To make this easier to do, be sure that all of the toothpicks are pushed into the chicken as far as possible. Remove the chicken from the skillet, place in a casserole dish, and bake, covered, for 25 minutes or until the chicken is tender and no longer pink inside. Be sure to remove the toothpicks before serving.
    • ]]>     http://www.chow.com Allysa Torey 50 Main 5 tablespoons salted butter, softened

    ]]>     1 tablespoon freshly squeezed lemon juice

    ]]>     1 tablespoon minced garlic

    ]]>     1 teaspoon finely chopped fresh flat-leaf parsley

    ]]>     4 boneless, skinless chicken breasts (about 1½ pounds total)

    ]]>     1 large egg

    ]]>     2 tablespoons water

    ]]>     ½ teaspoon salt

    ]]>     ¼ teaspoon freshly ground black pepper

    ]]>     ⅔ cup seasoned breadcrumbs

    ]]>     ⅓ cup wheat germ

    ]]>     ½ cup all-purpose flour

    ]]>     3 tablespoons olive oil

    ]]>     1 tablespoon salted butter

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