Chicken Kiev

Since moving in with my dad, I've gotten him hooked on cooking shows.  In particular, he's become fascinated, some may even say infatuated, with Alton Brown. Really, who can blame him? Alton's shows are fun and informative, like that awesome teacher you had in high school who had the perfect way of explaining things.  The other day, we watched an episode of Brown's Good Eats that focused on pounding meat into various thin slices. One featured dish was chicken kiev, which reminded me that 1) I love chicken kiev, 2) it's fun to make, and 3) it's been entirely too long since I've made it. 

Please notice that I said it's fun to make; it isn't particularly easy, though it isn't particularly difficult either.  It just takes a bit longer and some skill not required by your standard baked chicken dish. It's worth it though.  The delighted shock you'll receive upon diner's cutting into the meat to find delicious butter and herbs inside is priceless. 

Chicken Kiev

(Better Homes and Gardens New Cookbook, pg 464)

• 1 tbsp chopped green onion
• 1 tbsp snipped fresh parsley
• 1 clove garlic, minced
• 1/2 - 1/4 pound stick of butter, chilled [1 stick of butter will suffice]
• 1 egg, beaten
• 1 tbsp water
• 1/4 cup all purpose flour
• 1/2 cup fine dry bread  crumbs
• 4 skinless, boneless chicken breast halves
• salt and black pepper
• 1 tbsp butter
• 1 tbsp cooking oil

In a small bowl, combine the green onion, parsley, and garlic; set aside.  Cut chilled butter into four 2 1/2 x 1/2 inch sticks [I cut the stick of butter lengthwise, then cut those long, fat strips in half lengthwise, then cut the four resulting sticks  in half.]

In a shallow bowl, stir together egg and water. Place flour in a second shallow bowl.  Place bread crumbs in a third shallow bowl. Set all three bowls aside.

Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly into rectangles about 1/8 inch thick. Remove plastic wrap and sprinkle with salt and pepper.

[At this point, it's good to set up an assembly line, laid out in this order: herbs, butter, flour, egg mixture, breadcrumbs, baking dish]. Place a quarter of  the onion mixture in the center of a breast; place a butter stick atop the herbs.  Fold in the side edges, then roll up from the bottom edge. Coat the chicken rolls with flour. Dip in egg mixture; coat with bread crumbs, coating the ends well to seal in the butter. Repeat for each breast.

Place coated chicken rolls in a rectangular baking dish. Cover and chill for 1 to 24 hours.

In a large skillet melt 1 tbsp butter over medium high heat; add oil.  Add chilled chicken rolls. Cook about 5 minutes or until golden brown, turning to brown all sides.  Return rolls to the baking dish, and bake, uncovered, in a 400F oven for 15-18 minutes or until the chicken is no longer pink.