Chicken Kiev Redux
by: Three Many Cooks
- 2 tablespoons butter, softened
- 1 shallot, minced or grated
- 1 garlic clove, minced
- 2 tablespoons minced parsley
- Salt and pepper
- ½ cup plain dry breadcrumbs
- 1 egg white
- 2 large chicken breasts, halved crosswise into 4 cutlets
- Mix butter, shallot, garlic and parsley and a generous sprinkling of salt and pepper in a small bowl. Set aside.
- Adjust oven rack to upper-middle position. Place breadcrumbs and egg white in separate shallow pans (pie or cake pans work well). Sprinkle cutlets generously with salt and pepper on both sides. Dip the cutlets in egg white then dredge in breadcrumbs; place on a wire rack set over an ovenproof pan and drizzle or brush lightly with olive oil. Broil until golden brown, 4 to 5 minutes. Flip and then drizzle or brush the other side with olive oil. Broil until golden brown, 3 to 4 minutes longer.
- Spread a portion of the butter on each of the chicken cutlets and serve immediately.
Thanks. Frozen Chicken Kiev has always been a guilty pleasure for me. I was always too embarrassed to fix it for dinner, but every now and them when I was home alone for dinner, I’d cut a frozen chicken ball out of its plastic wrapper and pop it in the oven and enjoy it in guilty bliss. I can’t wait to try your fresh take on it.
I’m new to your website and must tell you that in my desperation to find SOMETHING for dinner, I bumped into your Chicken Kiev….tried it and it was delicious…and most of all EASY! Thank you for saving me!