Nick's chicken kiev

Yield: 1 Servings

Measure Ingredient
½ cup Butter or margarine; softened
1 tablespoon Grated onion
1 tablespoon Chopped fresh parsley
½ teaspoon Garlic powder
½ teaspoon Dried tarragon
¼ teaspoon Pepper
6 Boneless; skinless chicken breast halves
1 Egg
1 tablespoon Milk
1 Envelope; (2 3/4 oz.) seasoned chicken coating mix

Notes: By Nicholas J. Young, Tamaqua. The Times News, PA 1. Combine the butter, onion, parsley, garlic powder, tarragon and pepper.

2. Shape mixture into 6 pencil-thin strips about 2 inches long and place on waxed paper. Freeze until firm, about 30 minutes.

3. Flatten each chicken breast to ¼ inch. Place 1 butter strip in the center of each chicken breast. Fold long sides over butter; fold ends up and secure with a toothpick.

4. In a bowl, beat egg and milk; place coating mix in another bowl. Dip chicken, then roll in coating mix.

5. Place chicken, seam side down, in a greased 13x9x2 baking pan. Bake, uncovered, at 425 for 35-40 minutes or until the chicken is no longer pink and juices run clear. Yield: 6 servings.

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 7, 1998

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