Chicken Kiev

     If you are wanting to impress your guests or impress your significant other, chicken kiev is definitely something you should try. I didn't cook this to impress Michael, because he already knows I'm an amazing cook. (; I did want to try something different and extremely tasty; this is what i came up with! I'm sure the rest of you are with me when I say this: "Where is spring?!" The Saturday before the first day of spring was BEA-U-TI-FUL! Ever since then, it's been frigid; anyone want to explain this? I'll sit here and ponder this as I sip on my warm and tasty coffee.

Here you go!

Chicken Kiev

Yield: 2 servings

1 1/2 tbsp. butter, unsalted, softened

1 tsp. parsley, dried

1/4 tsp. basil, dried

1/4 tsp. rosemary, dried, finely chopped

1/2 tsp. garlic powder

1/2 tsp. dried onion flakes

1 sleeve saltines, crushed

2 (6 oz) boneless skinless chicken breasts, pounded to 1/4" thick

1/2 c. flour

Preheat oven to 425D.

Spray 8"x8" baking dish with cooking spray.

In a small dish, combine the parsley, basil, rosemary, garlic powder, and dried onion with the softened butter.

 

Reshape into a rectangle and form with cling wrap. Allow to chill in refrigerator until hardened.

Meanwhile, pound two chicken breasts out to 1/4" thickness.

Once the butter has chilled, slice in half and put in center of pounded chicken breast. Fold in the edges and begin to roll the chicken and secure with a toothpick. Next, carefully roll the breast in flour, then egg, then crushed crackers and place in prepared baking dish. Bake for 15 minutes, turn and bake 10 minutes more. Remove toothpicks and enjoy!

Nutritional Info

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 314.0

• Total Fat: 12.7 g
• Cholesterol: 213.8 mg
• Sodium: 412.6 mg
• Total Carbs: 11.1 g
• Dietary Fiber: 0.6 g
• Protein: 39.2 g