Chicken Kiev
Chicken Kiev is an moderately easy dinner. Made with 4 to 6 chicken breasts, boned, 1/4-inch pat butter (for each breast), garlic salt, dry onion flakes and dried parsley, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Cut butter pats and place in freezer 10 to 15 minutes before starting to cook.
Pound chicken breasts with tenderizer hammer until flat and thin.
Insert butter pat in center of each breast; add a dash of garlic salt, onion flakes and parsley.
Roll up each breast and pound edges to seal (may need toothpicks to hold together).
Dip each breast in beaten egg and then in corn flake crumbs.
Bake in a 350Β° oven for 50 to 60 minutes, uncovered, until golden brown.
Turn them over if they get too brown on one side.
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment