Nick's chicken kiev
1 Servings
Ingredients
| Quantity | 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 | |
Directions
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