1/4 cup margarine, softened
1 tbsp fresh chives or parsley chopped
1/8 tsp garlic powder
3 each chicken breasts (whole)
1 1/2 cup cornflake crumbs
2 tbsp fresh parsley, chopped
1/2 tsp paprika
1/4 cup buttermilk or milk
Directions
Mix margarine, chives and garlic powder. Shape into rectangle, 3 x
2". Cover and freeze about 30 minutes or until firm.
Heat oven to 425F. Grease square pan, 9 x 9 x 2". Remove skin and
bones from chicken breasts. Cut chicken breasts in half. Flatten
each half to 1/4" thickness between plastic wrap or waxed paper. Cut
margarine mixture crosswise into 6 pieces. Place 1 piece on center
of each chicken breast half. Fold long sides over margarine. Fold
ends up and secure with wooden pick.
Mix cornflake crumbs, parsley and paprika. Dip chicken into
buttermilk. Coat evenly with cornflake mixture. Place chicken, seam
side down, in pan. Bake uncovered about 35 minutes or until juices
run clear. Remove wooden picks.
To Microwave: Prepare chicken as directed. Arrange coated chicken
breast halves, seam sides down, on microwavable rack in microwavable
dish. Microwave uncovered on high 8 to 10 minutes, rotating dish 1/2
turn after 4 minutes, until juices run clear. Let stand uncovered 5
minutes.
Servings: 6 servings
Oven Chicken Kiev Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Russian
The History of Recipes
It is quite possible to follow the history of recipes far back into antiquity, at least as far as ancient Egypt, and quite possibly further than that. In practice though, in the main part, these ancient records were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius wrote some scripts describing recipes enjoyed by the Romans. He describes how the meals of wealthy Romans were split into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the cooks of his times were skilled in the use of a good variety of aromatic flavours, including some familiar names like thyme, fennel and asafoetida. Later on, there are two interesting books dating from the 1300s ; one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian curry that is popular today, but instead accounts of the types of meals prepared by the cooks of the upper classes of the period. Later on in the 1400s, knights returning from the crusades brought us many spices and herbs from the holy lands, such as rosemary and coriander. The introduction of these new herbs and spices created an increase in recipe books, many of which are kept safe in private cookery archives. For the centuries that followed, the wealthy families of Wesstern Europe competed with each other to serve the most exotic banquets, and consequentially cooks and their recipe collections were greatly in demand. Even so, it was during the nineteenth century that cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the time we get to the 20th century, recipe publications are in high demand, mostly due to better eduction, more free time and having more money. The introduction of the TV brought us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Oven Chicken Kiev recipe.
