Baked Chicken Recipes
Chicken Kiev
Ingredients
Chicken
- 8 chicken breast halves
- 1 tablespoon chopped scallion
- 1 tablespoon chopped fresh parsley
- 1/2 cup (1 stick) butter (no substitute)
- 2 beaten eggs
- 1 cup fine bread crumbs
- Vegetable oil
- Lemon wedges
- Fresh parsley
- Salt and pepper
Mushroom Sauce
- 3 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 teaspoon soy sauce
- 1 tablespoon dry white wine
- 1/2 pound fresh or canned mushrooms, drained
- 3/4 cup cream
- Salt and pepper, to taste
Instructions
Chicken
- Remove skin from breasts and cut chicken away from bone. Be careful not to tear the meat. Each half should be in 1 piece. Place a long strip of plastic wrap on a flat surface. Lay the chicken breasts on this with the side you cut from the bone down. Leave 3 to 4 inches between each breast. Place another strip of plastic wrap over them. Pat down to seal. With the flat side of wooden mallet, pound the cutlets until not quite 1/4 inch thick. Peel off the top piece of plastic wrap and throw away. Turn chicken over and sprinkle with salt, pepper, onion and parsley.
- Cut the stick of butter into 8 sticks. Place a stick of butter at the end of a cutlet and roll like a jellyroll, tucking in the sides. Press the ends to seal well. Dust with flour, roll in beaten egg, then roll in bread crumbs. Chill for 3 to 4 hours.
- Fry chicken rolls in deep hot fat until brown, 3 to 5 minutes. Put into a flat casserole. Twenty minutes before serving, place in a medium hot oven (about 325 degrees F). Decorate with lemon wedges and fresh parsley.
- Serve with Mushroom Sauce.
Mushroom Sauce
- Melt butter in 2 quart saucepan. Add mushrooms, sprinkle with flour, then toss. Cook over medium heat, stirring occasionally, for 10 minutes.
- Add soy sauce and wine. Slowly add cream, stirring constantly. Turn off heat.
- Twenty minutes before serving, turn heat to low and stir until sauce bubbles and thickens.
- Salt and pepper to taste and serve in separate bowl.