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Cook'n with Betty Crocker 
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Baked Chicken Kiev |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Baked Chicken Kiev recipe on the web!!Prep: 20 min; Freeze: 30 min; Bake: 35 min ___ cup butter or stick margarine, softened _ tablespoon chopped fresh chives or parsley _ clove garlic, finely chopped _ boneless skinless chicken breast halves (about 1 3/4 pounds) __ toothpicks _ cups cornflakes cereal, crushed (1 1/2 cups) _ tablespoons chopped fresh parsley ___ teaspoon paprika ___ cup buttermilk or milk 1. Mix butter, chives and garlic. Shape mixture into 3 x 2-inch rectangle. Cover and freeze about 30 minutes or until firm. 2. Heat oven to 425°. Grease square pan, 9 x 9 x 2 inches. 3. Place each chicken breast half between sheets of plastic wrap or waxed paper. Lightly pound chicken, using flat side of meat mallet, until 1/4 inch thick. 4. Cut butter mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast half. Fold long sides of chicken over butter. Fold ends up and secure each end with toothpick. 5. Mix cornflakes, parsley and paprika. Dip chicken into buttermilk, then coat evenly with cornflakes mixture. Place chicken, seam sides down, in pan. 6. Bake uncovered about 35 minutes or until chicken is no longer pink in center (when checking for doneness, be careful not to pierce all the way through chicken so butter mixture will not run out). Remove toothpicks. Place 1 piece of butter on center of each chicken breast half. Fold long sides of chicken over butter. Fold ends up and secure each end with toothpick. NUTRITION FACTS: 1 Serving:; Calories 265 (Calories from Fat 110); Fat 12g (Saturated 6g); Cholesterol 95mg; Sodium 280mg; Carbohydrate 13g (Dietary Fiber 1g); Protein 28g % DAILY VALUE:; Vitamin A 18%; Vitamin C 6%; Calcium 2%; Iron 30% DIET EXCHANGES:; 1 Starch; 3 1/2 Lean Meat Baked Chicken Cordon Bleu: Omit butter, chives, garlic and step 1. In step 4, top each piece of chicken with 1 thin slice fully cooked smoked ham and 1 thin slice Swiss cheese, each about the same shape as the piece of chicken. Roll up carefully, beginning at narrow end; secure each end with toothpick. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Rice Stuffing Apricot Wild Rice Stuffing CHICKEN BASICS Thyme-Baked Chicken with Vegetables Spicy Jamaican Chicken and Potatoes Skillet-Fried Chicken Oven-Fried Chicken Chicken and Dumplings Coq au Vin Roasted Chicken and New Potatoes Zesty Italian Chicken Indonesian Peanut Chicken Smoked Gouda- and Spinach-Stuffed Chicken Chicken Cacciatore Tomato-Feta Chicken with Orzo Chicken with Curry Sour Cream Sauce Crunchy Garlic Chicken Baked Chicken Kiev Two-Mustard Chicken Chicken Satay with Peanut Sauce Peanut Sauce Tandoori Chicken and Chutney Spicy Yogurt Marinade Smothered Chicken Summer Garden Chicken Stir-Fry Fiesta Taco Casserole Chicken à la King Chicken Pot Pie Chicken Club Salad with Hot Bacon Dressing TURKEY BASICS Maple-Glazed Turkey Breast Turkey with Lemon Rice Brandied Turkey with Cheese Turkey Divan Duckling with Orange Sauce Roast Goose with Apple Stuffing Pheasant with Rosemary Cream Sauce Pheasant Stew POULTRY BASICS CUTTING UP A WHOLE CHICKEN HOW TO BONE A CHICKEN BREAST HOW TO CARVE CHICKEN AND TURKEY HOW TO FLATTEN CHICKEN BREASTS TIMETABLE FOR ROASTING POULTRY TESTING CHICKEN FOR DONENESS--DON'T OVERDUE IT WHAT'S NEW WITH CHICKEN BREASTS THE SKINNY ON SKIN |
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