In the Kitchen...

Here's one home ec. student that was feeling a little ambitious yesterday (aka: ready to try a recipe that she couldn't even pronounce).
Chicken Kiev (how do you say that anyway?) was on the menu! Yum. Here's the recipe.

~Chicken Kiev~

~1/4 cup butter, softened

~1 Tb. minced chives

~1 garlic clove, minced

~6 boneless skinless chicken breasts, 8 oz. each (but who pays attention to those kinds of details?)

~3/4 cup crushed cornflakes

~2 Tb. minced fresh parsley (mine wasn't fresh. Shhhh!)

~1/2 Tb. paprika

~1/3 cup butter milk (or 1 cup milk mixed with 1 Tb. white vinegar. I cheat)

Step 1. In small bowl, combine the butter chives, and garlic. Shape into a 3 in. x 2 in. rectangle (but who's measuring?). Cover and freeze until firm. Which I didn't do because I was running REALLY late. Sooo, I interpreted that to mean firm-ish ;).

** just a note: since in state of New York in the month of January, chives happen to be no more then a distant, fond memory of fair weather and green grass....I used green onions instead. Works just as well.

Step 2. Flatten chicken to 1/4 in. thickness. Don't get carried away and try to obliterate them like I did. Just flatten them. Cut the butter mixture lengthwise into six pieces; place one piece in center of each chicken breast half. Fold short sides over butter; fold long sides over and secure with toothpicks.

Step 3. In a shallow dish combine the cornflakes, parsley, and paprika.

Ooooh, pretty isn't it? Give it a good stir, even though that means messing up the pretty color contrast. Place buttermilk in another shallow dish. Dip the chicken into buttermilk, then coat with cornflake mixture.

Step 4. Place chicken seam side down in greased 13 in. x 9 in. baking dish. Bake, uncovered, at 425 for 35-40 minutes or until chicken is no longer pink. Remove toothpicks before serving (whoops. Didn't read that until now! Oh well). Serve over rice if desired.

And because I didn't get a picture of the finished product....(sorry about that) here's the picture from the book. Yum. Bon appetit!

posted by Lydia