Friday, January 8, 2016
CHICKEN KIEV AND CHICKEN CORDON BLEU
* Exported from MasterCook *
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
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3 whole boneless skinless chicken breast
6 tbl herb butter of choice
1 cup Panko bread crumbs
2 tbl flour, all-purpose
Olive oil for frying
butter to flavor olive oil with, optional
1 whole egg -- beaten
Make your favorite herb butter or herb butter with cheese and freeze until hard ahead of time.
Lay the chicken breast between two pieces of plastic wrap and pound until the breast is a uniform thickness all over of about 1/4 " or so with a rolling pin or similar heavy object.
Repeat with all the breasts.
starting at one end of the breast place 2 tbl of the herb butter and then roll the breast up aroudn the pat jelly roll fashion. . Use a toothpick to hold the roll closed if necessary.
Make an egg wash with the egg and about 2 tbl water beaten together.
Mis the flour and bread crumbs together in a separate bowl.
Dip each breast roll first in the egg wash then in the bread crumb mixture.
Heat oil and optional butter in a skillet to approximately 350 F.
Fry the kiev's on all sides until the chicken is thoroughly cooked OR you can lightly brown them and then place on a baking sheet and bake in a 340 oven for 20 minutes or so if you prefer.
Fill the chicken breast not only with the herb butter, but add vegetables like finely chopped broccoli.
Chicken Cordon Bleu. Add a thin layer of ham, and a thin layer of cheese of your choice to the chicken breast before adding the butter and rolling it up. I recommend the baking method for this one as it will be thicker.
"A variety of different flavors can be achieved by changing the herb butter you use."
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Per Serving (excluding unknown items): 588 Calories; 5g Fat (8.6% calories from fat); 65g Protein; 64g Carbohydrate; 2g Dietary Fiber; 208mg Cholesterol; 178mg Sodium. Exchanges: 4 Grain(Starch); 8 Lean Meat; 0 Fat.
NOTES : I have substituted boneless, skinless chicken thighs for this recipe with no real difference in taste.
Nutr. Assoc. : 0 0 0 0 0 0 0