Wednesday, September 28, 2011

Baked Chicken Kiev

You’ll Need
  • 4 boneless chicken breast halves
  • ¼ cup room temperature butter
  • 3/4 teaspoon crumbled dried tarragon
  • ¼ teaspoon teaspoon salt
  • ½ cup all purpose flour
  • 2 eggs, beaten
  • 1 cup dry breadcrumbs
  • Melted butter
Directions
  • Preheat oven to 425 degrees F.
  • Lightly butter 8-inch square baking dish.
  • Pound chicken to 1/4-inch thickness.
  • Combine 1/4 cup butter, tarragon and salt in small 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, if desired.
  • Serve immediately.
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