Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Chicken Kiev

on February 20, 2014

This dish can be made in a few different  ways, but I chose to bake it and not use the chicken skin to hold the moisture in the chicken. I decided to make a herb breaded crust to surround the stuffed chicken rolls. For the filling I used sun dried tomatoes, goat cheese, spinach, and just simply seasoned that with some kosher salt and pepper. The chicken cutlets, I pounded out as thin as I could between 2 pieces of plastic wrap. I then marinated the chicken in some beaten eggs with garlic powder, kosher salt, black pepper. For the breading, I just used Italian style bread crumbs that I jazzed up with some chopped fresh Italian parsley, and small amount of chopped fresh rosemary,and fresh thyme. I tossed the herbs in with the bread crumbs. At this point I took the chicken out of the egg mixture one at a time, letting the excess egg drip off the chicken and breaded each one laying them on a sheet pan until they were all breaded. I placed the breaded chicken into the frig for around half an hour just so they would set a bit. After the chicken had been in the frig for a little while, I began to place around 1 tablespoon of filling on each piece of chicken spreading it out gently so not to disturb the crumbs too much and covered the surface of the chicken breast. Then I rolled each one up carefully placing a toothpick to hold the chicken roll together a place that seam side down on a baking sheet that I sprayed lightly with non stick cooking spray. After all the chicken were filled, I drizzled some olive oil over each one of them so they would stay moist and brown nicely. I baked them off at 350 degrees for around 45-50 minutes. I usually with this dish keep checking throughout the cooking process to make sure the breading is not looking like it getting to dry and browned before it needs to so if that’s the case I will add a little more olive oil to each one.  You can usually tell if that’s necessary to do, I mean you want to end up with a golden crust, but at the same time you want the chicken to be cooked all the way through. I sometimes even at the end of the 45 minutes because the chicken is stuffed, take a knife and cut into one just to make sure it’s completely cooked.Image


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Sizzles & Strings

Hostel-friendly recipes from an aspiring little chef. Fire Burn & Cauldron Bubble.

Book 'Em, Jan O

Ghosts, Tall Tales & Witty Haiku!

Boo Wholefoods

Living the wholefoods life on the cheap.

The Nutritious Noodle

udon even know

thebrookcook

If I knew you were coming I'd have baked a cake...

Tasty&Delicious^

Rekindle your love for food!

My thoughts and stuff

The thoughts and words that I want to share

Recipes by chefkreso

Cooking with imagination

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

Another View

Creating a new reality

unbolt me

the literary asylum

The Static Food Bin

Let food be thy inspiration and inspiration be thy food. A virtual bin filled with food pics and articles for your eyes to devour.

Sparkonit

Science - Simplified

%d bloggers like this: