Shanna's Favorite Chicken Kiev'
My Daughter Shanna loves this recipe that I have made for her for many years. This one is baked, not fried as the classic kiev, and uses flour, not bread crumbs. This creates a sort of ‘stuffing’ with the flour that is very moist, while the seasoned butter oozes out during baking, and that makes for a wonderful topping to drizzle over the sliced up chicken breasts and around the plate.
- 1 cup butter, softened
- 1 tablespoon garlic powder
- 1 tablespoon parsley, chopped
- 1/4 cup soy sauce
- 4 boneless skinless chicken breasts
- flour, for dredging
MAKE SEASONED BUTTER: In a medium sized bowl, mix butter (room temperature), garlic powder, and parsley. Slowly add the soy sauce to incorporate. place in the fridge to firm up a bit while you prep the chicken.
PREPARE CHICKEN: Preheat oven to 350 degrees Fahrenheit. Place one chicken breast between two sheets of plastic wrap. Using a mallet, flatten to an even thickness of about 1/2". Repeat with remaining breasts. (NOTE: If desired, once you pound the breast out flat, you can cut it in half lengthwise to make smaller serving sizes).
3Dredge chicken breasts in flour. Lay pieces on counter, (As a referrence: if skin were on the breast, it would be skin side down). Sprinkle a little flour on the side facing up.
4Take 1/8 of the butter and roll it in a log shape the width of a breast. Roll the log in the flour generously.
5Place the butter log on one end of the breast. Dust with a little more flour. Roll the breast up, securing with a toothpick if needed. Take another 1/8 of the butter and spread over top.
6Place in baking dish. Continue with the other 3 breasts. (NOTE: At this point, you can cover and place in fridge for as long as the next day and bake when needed). Bake for 35 to 40 minutes.
7Slice the chicken breasts on the bias and carefully place over rice or potatoes. Spoon butter drippings over top and sprinkle with fresh parsley.
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