Chicken Kiev unlike its Ukranian name is a delicacy created by brewer, pickler, confectioner, and chef Francois Appert. Though this dish can be an indulgence with juicy chicken breasts around cold unsalted butter, yet health-conscious diners can try to fill-in the accompaniments of peas and potatoes into the chicken breast. The recipe of healthy Chicken Kiev is as follows:
Ingredients
4 Boneless chicken breast halves
1 Cup Boiled and mashed green peas
Dried Oregano
Black Pepper
Salt
1/4 Cup cornflour
1 Beaten Egg
1/2 Cup bread crumbs
Method
1. Blend the herbs and seasonings with boiled peas.
2. Flatten each chicken breast by pounding it in between wax paper.
3. Place the peas-mixture in the center of each chicken breasts.
4. Roll each chicken breasts and close the ends with a toothpick.
5. Flour the stuffed chicken breasts, dip them in beaten eggs and bread it.
6. Microwave it at 350 degrees for one hour.
7. Garnish with lemon wedges and onion rings. Serve as an appetizer with potato jullienes and cheese dip or as a side dish with rice and veggies.
Note: You can follow the same method with butter or substitute the peas with filling of your choice.
Comments
Ester, the photo you used in your post is actually one of my photos. And this particular Kiev was filled with an herb and butter mixture, not peas. I actually don’t mind when someone uses one of my photos but I would appreciate, in the future, if you would kindly link to either my Smugmug Album or my blog Thibeault’s Table. Thank you,
Ann