I am a firm believer that most store-bought items can be made fairly easily and much more healthily at home. I'm not sure this is one of those things.
Chicken Kiev
recipe from: The Complete America's Test Kitchen TV Show Cookbook 2001-2013
Chicken Kiev was always a go-to dinner in my house growing up. Gotta love those Market Day chicken Kievs. I still like them, but haven't had one in so long. I found this recipe for them and decided to try it. Mine turned out ok, but nothing like the Kievs I remember. Also, the butter leaked out of mine and I really missed that special moment of cutting into the chicken and having the butter pour out.
I changed a couple things...I didn't make my own bread crumbs but used store bought ones. I also think I added too much tarragon because it was a pretty strong flavor.
I don't think I would try this one again. It's much easier to buy the frozen ones even though they probably are much less healthy.
Ingredients
HERB BUTTER
- 8 tbsp unsalted butter, softened
- 1 tbsp minced shallot
- 1 tbsp minced fresh parsley leaves
- 1/2 tsp minced fresh tarragon leaves
- 1 tbsp fresh lemon juice
- 3/8 tsp table salt
- 1/8 tsp black pepper
- CHICKEN
- bread crumb coating
- 2 tbsp vegetable oil
- 4 boneless, skinless chicken breasts tenderloin removed
- 1 cup AP flour
- 3 large eggs, beaten
- 1 tsp Dijon mustard
Preparation- For the Herb Butter: Mix ingredients with rubber spatula until combined. Form into a 3 inch square on plastic wrap; wrap tightly and refrigerate until firm, 1 hour. For the Chicken: Adjust oven rack to lower middle position; heat oven to 300 degrees. Pound the chicken between two sheets of wax paper until 1/4 inch thick. Unwrap butter and cut into 4 rectangular pieces. Place chicken breast cut side up on work surface. season both sides with salt and pepper. Place 1 piece of butter in center of bottom half of breast. Roll bottom edge of chicken over butter, then fold in sides and continue rolling to form neat, tight package pressing on seam to seal. Repeat with remaining butter and chicken. Refrigerate uncovered to allow edges to seal, 1 hour. Adjust oven rack to middle position and heat oven to 350 degrees. Place flour, eggs, and bread crumbs in separate pie plates or shallow dishes. Season flour with salt and pepper, season bread crumbs with salt and pepper. Add mustard to eggs and whisk to combine. Dredge 1 chicken breast in flour, shaking off excess, then coat with egg mixture allowing excess to drip off. Coat all sides of chicken breast with bread crumbs, pressing gently so that crumbs adhere. Place on wire rack set over rimmed baking sheet. Repeat flouring and breading on remaining chicken breasts. Bake 40 to 45 minutes. Let rest 5 minutes on wire rack before serving.
Grades:
Megan - C- (The chicken tasted fine and was well cooked but it didn't take me back to the deliciousness of those frozen kievs that I wanted.)
Noelle - B (Noelle ate this chicken just like she would any other chicken. Nothing special, nothing bad.)
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