This tasty version of the classic Russian
dish, breaded chicken rolls filled with herbed butter, is oven-fried
rather than pan-fried.
Oven-Baked Chicken
Kiev
- 4 chicken breast halves, boned
- Salt and freshly ground pepper to taste
- 1/4 cup (1/2 stick) butter, softened
- 1/2 teaspoon dried tarragon
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup dry bread crumbs
- Melted butter for basting
- Preheat oven to 425°F (220°C).
Lightly butter 8-inch square baking dish. Set aside.
- Pound chicken to 1/4-inch thickness; season
with salt and pepper.
- Combine 1/4 cup butter and tarragon in
same bowl and blend well. Place equal portions of butter mixture
in center of chicken breasts. Fold ends over and tuck in sides,
securing with toothpicks if necessary. Roll chicken in flour.
Dip in eggs, then coat with breadcrumbs, covering completely.
Arrange in prepared baking dish.
- Bake until golden brown, about 20 to 25
minutes, basting several times with melted butter. Serve immediately.
Makes 4 servings.
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