BAKED CHICKEN KIEV
Yield: 6 servings
4 Boneless chicken breast 1/2 c All purpose flour
-halves 2 Beaten eggs
1/4 c Room temperature butter 1 c Dry breadcrumbs
1/2 ts Crumbled dried tarragon
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 and tarragon
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.
Send to a FriendPrint
And enter a keyword or phrase to search over 50,000 recipes: