Baked Chicken Kiev
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 220 gr chicken breast, slide kife in to make pocket for butter1 TBLSP flour1 tsp minced garlic1 TBLSP low fat butter or marghalf of a third of a cup of cup cornmeal
Makes 1 big chicken breast serving.
Slide sharp knife into fat side of breast to make pocket.
Mix butter, garlic, maybe some parsley for color , carefully stuff into pocketin breast, seal with fingers, no gapes.
Put less than 1 TBSP flour on a small plate. Beat an egg but use less than half, put on another small plate.
Mix the leftover flour with the cornmeal and put on a third small plate.
First roll breast in flour, then egg, carefully, no gaping pockets, then in flour, cornmeal mixture to coat.
Put on plate in fridge for about an hour.
This is a variation on Gordon Ramsay's way to make Chicken Kiev--no pounding the breasts.
Pam a cookie sheet, Pam your Kiev
Preheat oven to 400°
Cook Kiev for about 35 minutes or until fdone, will depend on the size and shape of your chicken breast.
You could consider flipping it halfway through the cooking time and Pamming the other side.
Eat hot, so butter comes out when you cut it.
Number of Servings: 1
Recipe submitted by SparkPeople user AKASHA66.
Slide sharp knife into fat side of breast to make pocket.
Mix butter, garlic, maybe some parsley for color , carefully stuff into pocketin breast, seal with fingers, no gapes.
Put less than 1 TBSP flour on a small plate. Beat an egg but use less than half, put on another small plate.
Mix the leftover flour with the cornmeal and put on a third small plate.
First roll breast in flour, then egg, carefully, no gaping pockets, then in flour, cornmeal mixture to coat.
Put on plate in fridge for about an hour.
This is a variation on Gordon Ramsay's way to make Chicken Kiev--no pounding the breasts.
Pam a cookie sheet, Pam your Kiev
Preheat oven to 400°
Cook Kiev for about 35 minutes or until fdone, will depend on the size and shape of your chicken breast.
You could consider flipping it halfway through the cooking time and Pamming the other side.
Eat hot, so butter comes out when you cut it.
Number of Servings: 1
Recipe submitted by SparkPeople user AKASHA66.
Nutritional Info Amount Per Serving
- Calories: 443.0
- Total Fat: 15.9 g
- Cholesterol: 179.4 mg
- Sodium: 288.9 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 2.0 g
- Protein: 54.3 g
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