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
Recipes as an idea can be found back into ancient history, certainly as far back into recorded history as pharonic Egypt, and maybe further still. Having said that, these, old cook books were just very simple pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to historians are some ancient tablets in the Sumerian language 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 exhilarated and blissful. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a number of documents which described recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Additionally, he describes how the cooks of his times used many spices, including many that are still in use today for example bay, rue and dill. Moving our culinary historical trip onwards, there were a couple of interesting cookery books which date from the 14th Century ; one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these are not about the indian curry that is popular today, but instead descriptions of the types of food on the tables of the rich and wealthy people of those days. In the 15th century, people returning from the crusades brought us many new spices and herbs from the holy lands, including parsley and basil. These new foods and spices prompted a torrent in books on cookery, many of which are now in private collections. Over the next few hundred years, the rich and powerful families of Wesstern Europe tried to serve the most exotic banquets, and consequentially the best cooks and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that fine cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, testing, and recording recipes of the day. When we get to the 1900s, cookery books were increasing in popularity mostly due to better eduction, people having more spare time and having more money. |
We hope you enjoy this Oven Baked Chicken Kiev recipe.
