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 possible to follow the history of `recipes` far back into the far past, in fact as far into history as ancient Egypt, and maybe even further. Interesting though that maybe, mostly, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Progressing into The time of the romans around 25BC a man called Apicius created a few documents showing how to cook the recipes enjoyed by the Romans. In his works, he describes how the meals were split into appetizers, entrees and dessert, something we still use today. This early Roman chef recounts how the cooks of Roman times made use of a wide range of aromatic flavors, including some that we all recognise such as thyme, rue and asafoetida. Moving on, we have some books which date from the 1300s : one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books are nothing to do with the indian food that is familiar to us all today, but rather accounts of the types of meals enjoyed by the rich and powerful of the time. Later, in the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the holy land, including spices such as coriander, parsley, basil and rosemary. These new herbs and spices led to a surge in publications on food, most of which are now in private libraries. By the advent of the 1900s, cooking publications are greatly in demand mostly due to better eduction, increased leisure time and being a little richer. Like it or not, the introduction of TV brings us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing everybody to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Oven Chicken Kiev recipe.
