Tuesday, January 7, 2014

Oven Chicken Kiev


I think that I am still reeling from the holidays.  Exhaustion and malaise has definitely set in.  Factor in the subzero temperatures and foot of snow and you have a full blown case of the blahs.  A trip down memory lane was in order for today, along with a recipe that is quick and easy.  Enter Oven-Style Chicken Kiev.  My mother used to make this in the seventies, I served it to my boys in the nineties, and it is just as good today.  Blanched and buttered green beans and a side of Rice-A-Roni and dinner was done!

Let me say a word about Rice-a-Roni.  Well, three words.  I like it.  It may not be a popular choice, but it has served me well over the years.  One very cheap box makes four servings to feed the two of us one night, and then pops into the freezer for a super fast meal in the future. (Yes, it freezes beautifully, and can be reheated in the microwave.  I generally toss in some freshly chopped parsley to give it a fresh look, and no one is the wiser.)

This recipe can be assembled the night before and put into the fridge until ready to be baked (add 5-7 minutes baking time).  When you make this dish, please do not use the bagged frozen chicken breasts.  I find that they tend to be a bit dried out when cooked.  Get fresh chicken from the meat counter when it’s on sale.

Oven-Style Chicken Kiev

1/4 cup (½ stick) butter, melted and cooled slightly
½ cup Italian style bread crumbs
2 Tablespoons Parmesan cheese, grated
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon garlic salt
1/4 teaspoon kosher salt
1 whole boneless, skinless breast of chicken

Preheat oven to 375°F.  Lightly spray a 9 x 9 square pan with Pam and set aside.

Cut chicken breast in half.  Place between two pieces of plastic wrap and pound to flatten to ½”.  (This can yield rather large pieces, so I cut each in half to serve four.)

Mix together crumbs, cheese, and seasonings, and pour into a 9 pie plate.  Dip chicken breasts into the butter and then into the crumb mixture, covering completely. Place breaded chicken into the baking dish.  Bake for 50-60 minutes.

Remove chicken from oven and top with:

¼ cup white wine
¼ cup chopped scallions
¼ cup chopped fresh parsley

Return to oven and bake for 5 more minutes.

Serve immediately.

Makes 4 servings.

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5 comments:

Mary@mydogsmygardenandmary said...

You have the best recipes - I love this dish and have forgotten all about it. I'm always looking for something different as I get so tire of the same thing over and over again. When it's just one person I tend to not eat at all or just munch on nothing special so I am not getting a proper meal.
Thanks so much - I am going to try this.
Have a great week - I'm kinda in the dumps also - always a let down after the holidays.
Mary

The Sketched Chef said...

Looks like perfection to me !
Thank you for sharing this

The Quintessential Magpie said...

This sure sounds delicious, whether you are snowed in or sunny as we are here... Sunny and cold, but warming.

I loved this recipe. Thanks, Pattie!

xo

Sheila

Linda said...

I have had this same recipe since the 1990s and called it country chicken Kiev. We used to love it but I haven't made it in years. All I had today was cooked chopped chicken and rice so I made chicken Kiev casserole. ;) I look forward to making it properly. Thanks for jogging my memory and for reminding me we also used to love Rice-a-Roni!

Deborah Lacy said...

I can't wait to try this one. I must admit I also love Rice a Roni.