You always knew it was either a holiday of special occasion in the house when I make Chicken Kiev. I only roll this recipe out for these special events, because when my daughters were young, I would only make this for birthday dinners. I also got into the habit of making it for Christmas eve dinner, so it became a special memory for us.
I will chop the chives, slice the butter, prepare the egg wash and flour dip, and make sure to buy the best chicken breasts I can find. The process of making the Kiev is just as much fun as eating it.
I wanted to have a special recipe or two, that everyone really looked forward only at certain times of the year. Chicken Kiev is a warm and inviting meal, with the moist flavorful chicken, and buttery crust.
Serve the Chicken Kiev over rice for a complete meal. I like to offer finely chopped red onion and soy sauce to sprinkle on the rice for an added touch of flavor.
Chicken Kiev is a warm and inviting meal, with the moist flavorful chicken, and buttery crust
Prepare Fresh Ingredients
Chop the green onions
Slice butter into chunks
Cut the large chicken breasts in half.
Pound out the Chicken
Lay the chicken piece on a sheet of plastic wrap, cover with another piece of wrap and pound the chicken using a meat tenderize until flat, not too thin
Roll up into Kiev
Sprinkle with salt and pepper, cut a chunk of butter and place on top of chicken, add some chopped green onions and roll up like a burrito.
Dip and Coat
In a bowl whish together the eggs with some water to make the wash.
Dip the chicken piece into the wash.
In a separate bowl mix together equal parts of bread crumbs , coat the chicken with crumbs.
Repeat the egg wash dip and crumb dip to each piece of chicken to for a double dip approach.
Cook the Kiev
After all the chicken has been double dipped place on a cookie sheet and bake at 20 mins at 350, than turn up to 400 for another 15 mins.
Serve over a bed of hot rice, Perfection!