It was only on the most special of occasions that my mother made
Chicken Kiev. When she did, it took her the entire day, so she would make a lot
of them. Generally, she would make them for a fancy dinner that she and my dad
would serve to their friends. Because she knew I loved it so much, she would
make three extras to serve us for dinner the day before. Dad and I never minded
having the same thing two nights in a row when it was something we loved.
She
would de-bone her own chicken breasts (back then it wasn’t all that easy to
find chicken breasts without bones), flatten them, fill them with parsley,
scallions, and butter, roll them up as tightly as she could, and then roll them
in a crumb coating. Then, of course, they had to be deep-fried. I remember that
I always got the job of doing dishes, and I hated cleaning that deep fryer. As
much as I loved it when she would drag it out because I knew that something
good was to be had, I hated emptying that oil (that I usually poured all over
the counter and had a devil of a time getting up), and then trying to scrub
that thing clean while keeping the plug end out of the hot soapy water.
So, when this recipe fell into mother‘s lap, the deep fryer was put away for good. No, this oven version is not as good as the deep-fried version, but it goes together quickly, is tasty and satisfying, and is company worthy, and it’s tough to beat all of that. Because you all seemed to enjoy my Chicken Piccata recipe so much, I thought I would share this one with you as well. It’s a keeper!
(As I always tell you, and it is so important here, marinate your chicken in buttermilk overnight for the juiciest most succulent results.)
So, when this recipe fell into mother‘s lap, the deep fryer was put away for good. No, this oven version is not as good as the deep-fried version, but it goes together quickly, is tasty and satisfying, and is company worthy, and it’s tough to beat all of that. Because you all seemed to enjoy my Chicken Piccata recipe so much, I thought I would share this one with you as well. It’s a keeper!
(As I always tell you, and it is so important here, marinate your chicken in buttermilk overnight for the juiciest most succulent results.)
Oven Chicken Kiev
(My momma’s recipe)
2 whole, boneless, skinless chicken breasts
2/3 cup butter
3/4 cup Italian breadcrumbs
2 tablespoons Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup dry white wine
1/4 cup chopped scallions
1/4 cup minced parsley
4 pats of butter
Preheat oven to 375° F. Spray a baking dish with Pam; set aside.
Butterfly and halve chicken breasts (you learned how to do that here). Melt butter in a metal or glass pie pan. In another metal or glass pie pan combine breadcrumbs, cheese, basil, oregano, garlic salt, onion powder, salt, and pepper. Dredge each chicken breast half, first in butter, then in the crumb mixture, coating well. Place chicken breasts into prepared baking dish. Bake, uncovered, for 50 to 60 minutes until juices run clear.
While chicken is baking, stir together wine, scallions, and parsley. During the last 10 minutes of baking, pour this mixture on top of the chicken, top each with a pat of butter, and return it to the oven.
2 whole, boneless, skinless chicken breasts
2/3 cup butter
3/4 cup Italian breadcrumbs
2 tablespoons Parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup dry white wine
1/4 cup chopped scallions
1/4 cup minced parsley
4 pats of butter
Preheat oven to 375° F. Spray a baking dish with Pam; set aside.
Butterfly and halve chicken breasts (you learned how to do that here). Melt butter in a metal or glass pie pan. In another metal or glass pie pan combine breadcrumbs, cheese, basil, oregano, garlic salt, onion powder, salt, and pepper. Dredge each chicken breast half, first in butter, then in the crumb mixture, coating well. Place chicken breasts into prepared baking dish. Bake, uncovered, for 50 to 60 minutes until juices run clear.
While chicken is baking, stir together wine, scallions, and parsley. During the last 10 minutes of baking, pour this mixture on top of the chicken, top each with a pat of butter, and return it to the oven.
Another easy, company-worthy chicken dish is this Asparagus and Mushroom-Stuffed Chicken. So good, and makes such a beautiful presentation.
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8 comments:
That looks amazing!! It's fun to remember our moms cooking, isn't it? My mom made lasagna that took all day. I can put it together in 30 minutes. Love those no cook noodles.
I want to come to your house for dinner, Pattie!!!!
It's a shame how all the best food seems to require crazy clean up afterwards!!! I guess we can handle it when we know our bellies are going to be full and happy! I don't think I've ever had Chicken Kiev. (I may have, but just don't remember.) It sounds delicious, though!
I love Chicken Kiev, your recipe sounds perfect! I love that it's your mom's :)
Jenna
That looks so moist and flavorful! Thanks for sharing at the What's for Dinner party!
It looks, and sounds so delicious! Love your tip about marinating the chicken in buttermilk!
I love Chicken Kiev and I like that you cook this one in the oven. Thank you for sharing at Over the Moon.
Your Chicken Kiev looks delicious, a great recipe! Thanks so much for sharing with us at Full Plate Thursday and sure hope you are having a great week!
Miz Helen
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