Side Pannel
Chicken Kiev-I
Chicken Kiev-I
- Recipe Submitted by Twinkies on 06/01/2014
Category: Chicken, Main Dish
Ingredients List
- 1 tablespoon chopped green onion
- 1 tablespoon snipped fresh parsley
- 1 clove garlic, minced
- 1/2 stick of butter, chilled
- 1 egg, beaten
- 1 tablespoon 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 tablespoon butter
- 1 tablespoon cooking oil
Directions
1.
In a small bowl combine green onion, parsley, and garlic; set aside. Cut chilled butter into four 2-1/2x1/2-inch sticks. In a shallow bowl stir together egg and water. Place flour in another shallow bowl. Place bread crumbs in a third shallow bowl. Set aside.
2.
Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Sprinkle with one-fourth of the green onion mixture. Place a butter piece in center of chicken piece. Fold in sides; roll up. Repeat with remaining chicken.
3.
Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with with additional bread crumbs. (Coat ends well to seal in the butter.) Place coated chicken in 2-quart rectangular baking dish. Cover and chill for 1 to 24 hours.
4.
In a large skillet melt the 1 tablespoon butter over medium-high heat; add oil. Add chilled chicken rolls. Cook about 5 minutes or until golden brown, turning to brown all sides. Place rolls in a 2-quart rectangular baking dish. Bake, uncovered, in a 400 degree F oven for 15 to 18 minutes or until chicken is no longer pink (170 degrees F). Spoon any drippings over rolls.
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Variation:
Cheesy Chicken Rolls: Prepare as directed, except substitute 2 1/2x1/2-inch sticks of caraway, blue, Gruyere, or cheddar cheese for the butter. If using caraway or blue cheese, omit the parsley. If using Gruyere cheese, substitute 2 teaspoons snipped fresh tarragon for the parsley. If using cheddar cheese, substitute 2 teaspoons snipped fresh thyme for the parsley.
Nutrition Facts per roll: 328 cal., 15 g total fat (6 g sat. fat), 142 mg chol., 479 mg sodium, 13 g carbo., 1 g fiber, 33 g pro.
______________________________________________________________________________________________________________________
Nutrition information:
Per Serving: cal. (kcal) 377, Fat, total (g) 22, chol. (mg) 160, sat. fat (g) 11, carb. (g) 13, Monosaturated fat (g) 7, Polyunsaturated fat (g) 3, fiber (g) 1, sugar (g) 1, pro. (g) 30, vit. A (IU) 729, vit. C (mg) 3, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 10, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 12, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 499, Potassium (mg) 258, calcium (mg) 50, iron (mg) 2, Starch () 1, Lean Meat () 4, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
In a small bowl combine green onion, parsley, and garlic; set aside. Cut chilled butter into four 2-1/2x1/2-inch sticks. In a shallow bowl stir together egg and water. Place flour in another shallow bowl. Place bread crumbs in a third shallow bowl. Set aside.
2.
Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Sprinkle with one-fourth of the green onion mixture. Place a butter piece in center of chicken piece. Fold in sides; roll up. Repeat with remaining chicken.
3.
Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with with additional bread crumbs. (Coat ends well to seal in the butter.) Place coated chicken in 2-quart rectangular baking dish. Cover and chill for 1 to 24 hours.
4.
In a large skillet melt the 1 tablespoon butter over medium-high heat; add oil. Add chilled chicken rolls. Cook about 5 minutes or until golden brown, turning to brown all sides. Place rolls in a 2-quart rectangular baking dish. Bake, uncovered, in a 400 degree F oven for 15 to 18 minutes or until chicken is no longer pink (170 degrees F). Spoon any drippings over rolls.
______________________________________________________________________________________________________________________
Variation:
Cheesy Chicken Rolls: Prepare as directed, except substitute 2 1/2x1/2-inch sticks of caraway, blue, Gruyere, or cheddar cheese for the butter. If using caraway or blue cheese, omit the parsley. If using Gruyere cheese, substitute 2 teaspoons snipped fresh tarragon for the parsley. If using cheddar cheese, substitute 2 teaspoons snipped fresh thyme for the parsley.
Nutrition Facts per roll: 328 cal., 15 g total fat (6 g sat. fat), 142 mg chol., 479 mg sodium, 13 g carbo., 1 g fiber, 33 g pro.
______________________________________________________________________________________________________________________
Nutrition information:
Per Serving: cal. (kcal) 377, Fat, total (g) 22, chol. (mg) 160, sat. fat (g) 11, carb. (g) 13, Monosaturated fat (g) 7, Polyunsaturated fat (g) 3, fiber (g) 1, sugar (g) 1, pro. (g) 30, vit. A (IU) 729, vit. C (mg) 3, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 10, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 12, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 499, Potassium (mg) 258, calcium (mg) 50, iron (mg) 2, Starch () 1, Lean Meat () 4, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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