Prep 20 mins
Cook 35 mins
My family loves this. It's a lighter version of the traditional Chicken Kiev. I personally leave out the salt, so I made it optional in the recipe. Recipe from Jacques Pepin Good Life Cooking cookbook. This pairs well with Bulgur Wheat Pilaf Bulgur Wheat Pilaf.
- 4 (793.78 g) boneless chicken breasts, trimmed of any skin and visible fat
- 22.18 ml virgin olive oil
- 354.88 ml onions, chopped
- 226.79 g mushrooms, cleaned and chopped (3 cups)
- 3-4 garlic cloves, peeled, crushed, and chopped
- 2.46 ml salt (optional)
- 1.23 ml fresh ground black pepper
- 29.58 ml fresh cilantro, coarsely chopped
- 4 slice firm white bread, processed in blender to make crumbs (2 cups)
- 29.58 ml virgin olive oil
- 29.58 ml fresh cilantro, chopped
- 2.46 ml salt (optional)
- 2.46 ml fresh ground black pepper
- 59.14 ml skim milk
- Preheat oven 400F degrees.
- Butterfly the chicken breasts: slice almost all the way through the thickness of each breast, stopping when you can open the breast like a book and lay the attached halves flat.
- Pound each breast lightly. Set aside while you make the filling.
- Filling: Heat the olive oil in a large skillet. Add onions and saute over medium-hight heat for about 2 minutes. Stir in mushrooms, garlic, salt, and pepper. Cook, covered, for about 3 minutes. Remove the lid and continue cooking until liquid is absorbed. Add cilantro and transfer mixture to a plate to cool.
- When the filling is cooled, divide it into four equal portions. Mound one portion in the center of each chicken breast. Fold all the edges of the breast meat over the filling to enclose it completely.
- Coating: In a bowl, combine the bread crumbs, oil, cilantro, salt, and pepper.
- Place the milk in another bowl.
- Dip the stuffed chicken breasts in the milk and then roll them in the seasoned bread crumbs.
- Arrange the coated breasts in a roasting pan and bake for 20-25 minutes, or until cooked through but still moist.
- Serve immediately.
Good twist on Chicken Kiev!
Wow, this was great. As did another reviewer, I used panko crumbs rather than fresh bread crumbs. Also, I inadvertently purchased skinless but *not* boneless chicken breasts. I didn't feel like de-boning them, so I just sliced halfway through, filled with the mushroom mixture, and then piled the breading on top with a few drizzles of olive oil. This turned out great, and meant not having to pound out the meat. It did take longer to cook, however-- like 35-40 minutes or so. Regardless, this was one tasty meal and the mushroom filling really was fantastic. Thanks!
This is very tasty! I used panko crumbs instead of breadcrumbs and was pleased I did as the chicken came out of the oven so golden, crunchy and beautiful. Also in the mushroom mix I used some garlic salt. Served with heated up Desert Sour Cream Potatoes and broccoli as suggested. Fabulous Sunday lunch, thank you!