I opened my binder of saved recipes and found this recipe for Microwaved Chicken Kiev. The microwave part didn't appeal to me at all, but I knew we could cook it in the oven easy enough. It was a copy of a magazine page, with only the date "December/January 2012" and no identifier as to what magazine.
The fun part was softening the butter, adding seasonings, and reforming it. Sticky, but fun.
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| Seasoned butter cubes! |
The result was very yummy. Unfortunately there were no leftovers. This was definitely a recipe to be repeated in large quantities.
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| The last piece did not last long! |
Chicken Kiev
5 T butter, softened, divided
1/2 t chives
1/4 t garlic powder
1/4 t white pepper
4 boneless skinless chicken breast halves (6 oz each)
1/3 c cornflake crumbs (we used seasoned breadcrumbs)
1 T grated Parmesan cheese
1/2 t dried parsley flakes
1/4 t paprika
Combine 3 T softened butter, chives, garlic powder, pepper in a small bowl; shape into 4 cubes. Cover and freeze until firm, about 10 minutes.
Flatten chicken breast halves to 1/4 thickness. Place a butter cube in the center of each. Fold long sides over butter; fold ends up and secure with a toothpick.
Combine cornflakes, cheese, parsley, and paprika in a shallow bowl. Melt remaining butter. Dip chicken into butter; coat evenly with cornflake mixture. Place seam side down in baking dish.
Bake at 350F for about 20 minutes. Since I was baking and not microwaving I had to estimate this part, but it was pretty close.
Delicious. It would not be a bad idea to keep seasoned butter cubes in the freezer to have on hand. Get all the messy part done at once.
