by Kerry Hosking

Created on: August 25, 2008   Last Updated: April 01, 2011

Chicken Kiev With Baked Apple Dessert

Despite its Ukrainian name, chicken Kiev was first made by a French chef named Nicolas Francois Appert. This gentleman is best known as the man who discovered the idea of canning, pickling and otherwise preserving food.
Here is a delightful baked Kiev recipe to have you looking like the true gourmet.

Chicken Kiev:

Ingredients:

3 boneless chicken breasts

4 tablespoons butter, softened

Finely chopped fresh parsley(dried OK)

1 tbs Italian herbs

Coarse black pepper

1/4 cup flour

3 eggs, beaten and combined with 1 tbs water

1 cup dry bread crumbs

Method:

-Preheat your oven to 350 degrees.

-Blend together the pepper, herbs, parsley and mix into softened butter. Place butter into the freezer until very hard.

-Slice the chicken breasts in half horizontally and use a kitchen mallet to flatten the half breast pieces.

-Remove the butter from the freezer, and with a cleaver or knife with a very solid blade, cut 6 equal pieces of the seasoned butter. They will need to be a long shape of about 2 inches if possible. This isn't essential but does make it easy to load the breast meat.

-Take a piece of butter and place onto the end of each breast, and roll up. When rolling the chicken breasts, try to turn in the ends as if making a parcel. Freezing the butter first allows the egg and breadcrumbs to cook and seal the butter inside, although this does not always go to plan and you may need to spoon a little across the top when serving.

-Dip each rolled breast into flour, then straight into the egg mixture and finally into a bowl containing the breadcrumbs.

-Place into your pre heated 350 degree oven for 45 minutes in a covered baking pan. Uncover and bake for a further 15 minutes to allow the breadcrumbs to brown and crisp.

Serve with french bread and a crunchy salad of romaine lettuce and spinach leaves, olives, cherry tomatoes and grated Romano cheese. Dress with lemon or lime juice. The tart flavor of the juice will freshen your mouth from the oiliness of the melted garlic butter.

* The white wine to serve with this dish would be a White Burgundy or Dry Riesling.

Most people do not drink red wine with Chicken, but if you prefer to do so try Red Burgundy; I suggest Ribera del Duero.

Serves 6.

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