1/2 cup butter or margarine
1 tbsp snipped chives
1/2 tsp finely shredded lemon peel
1 tbsp lemon juice
1/8 tsp freshly ground black pepper
6 whole large chicken breasts skinned, and boned
1 egg
1 tbsp water
1 all purpose flour
2/3 cup seasoned bread crumbs
1 hot cooked wide noodles
Directions
: In mixing bowl cream the butter or margarine till light and
fluffy. Add the chives, lemon peel, lemon juice, and pepper. Mix
thoroughly. Reserve 1/ cup of the mixture. Shape the remaining
mixture into 6 sticks; freese till firm. Place 1 chicken breast at a
time between pieces of clear plastic wrap or waxed paper; pound to
flatten about 1/8 inch thick. Sprinkle lightly with a little salt.
Place 1 stick of the butter mixture on each breast. Roll up. Seal
carefully with wooden picks. Beat egg and water together. Coat
chicken lightly with flour; dip in egg mixture, then coat with bread
crumbs.
: Heat the reserved 1/4 cup butter mixture in skillet over
medium heat. Add chicken and cook on all sides 10 to 15 minutes,
turning gently.
Place chicken in a 12 x 7 1/2 x 2 inch baking dish. Bake in 400
degree oven for 15 to 17 minutes. Remove wooden picks. Serve at once
over noodles. If desired, trim with parsley and kumquats.
Servings: 6 servings
Oven Baked Chicken Kiev Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Russian
The History of Recipes
Food historians have tracked the existance of recipes far back into distant history, in fact as far back into history as the Egyptians, and maybe further still. However, in the main part, these early records were just primitive hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. During Roman times around 25BC a roman called Apicius created some scripts showing how to cook the recipes enjoyed by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into appetizers, main meal and desserts, a very modern way of dining. He also tells us how the ancient cooks made use of a wide range of herbs, including many that are still in use today such as basil, rue and parsley. During the succeeding few hundred years, the powerful and rich strove to serve the best banquets, and because of this the best cooks and their collection of recipes were highly sought after. Nevertheless, it was during the 19th century that cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and recording recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cookbooks are greatly in demand due to higher levels of literacy, people having more leisure time and being a little richer. |
We hope you enjoy this Oven Baked Chicken Kiev recipe.
