Prep 20 mins
Cook 30 mins
I love chicken kievs and this is my favourite recipe for home made kievs. I know you can buy them in a shot but there is something about making your own food at home. It must be all the love that goes into it.
- 1⁄4 cup margarine
- 2 tablespoons fresh parsley, minced
- 1⁄4 teaspoon dried rosemary
- 1⁄4 teaspoon garlic powder
- 2 boneless skinless chicken breasts, halved
- 2 tablespoons skim milk
- 2 teaspoons skim milk
- 3 1⁄2 tablespoons fine stale breadcrumbs
- 1 lemon, cut into wedges
- 1⁄4 teaspoon pepper
- Combine margarine, parsley, rosemary, garlic and pepper in a small mixing bowl.
- Shape margarine mixture into 4 5cm long sticks.
- freeze until firm.
- Place each chicken breast half between 2 sheets of waxed paper and flatten to 1/2cm thickness with a meat mallet or rolling pin.
- Place 1 margarine stick in the center of each chicken breast.
- Fold ends over margarine and roll up, beginning with long side.
- Secure each end with wooden toothpicks.
- Dip chicken rolls into the milk and coat thoroughly with breadcrumbs.
- Bake at 400°F for 25 minutes until browned.
- Garnish with lemon wedges and serve.
If you don't want to use margerine, then don't. I chose to make these with regular butter, but only because that's all I had in the house. I followed the other instructions perfectly and the chicken came out wonderful. They were easily put togeher and the cooking time was right on. I served them sliced open so you could see the herbs inside. Thank you Ben for a great recipe!
Give me a break! I used the margaraine and I thought it was delicious. I don't know about authentic, but it was just wonderful! Thanks for the recipe.
A true Chicken Kiev NEVER uses anything as profane as margarine, but only butter. Margarine can NEVER impart any of the subtle flavor butter does, so what's the point?