That moment when you mistake Chicken Cordon Bleu for Chicken Kiev? Yeah, that’s me.
I was on a recipe search last week and thought I had come across the perfect dinner for two when I realized it was the “wrong” breaded and stuffed chicken recipe. Oops.
However, in my mistake I found a Ritz cracker breading which turns out better than regular bread crumbs since there’s butter in the crackers.
I’ve been on the lookout lately for “fall recipes” and the majority involve a crock pot, root veggies and some form of meat. And while I did churn out a hearty beef stew, I wanted to try out something new and challenging in it’s preparation. Chicken kiev certainly has it’s difficulties.
This recipe calls for the handling of raw meat, eggs and butter. So if you’re at all queasy at the thought or texture, grab a pair of plastic gloves because it gets messy. Additionally, it’s difficult to acquire fresh chives in Green Bay (probably anywhere in Wisconsin at this time of year) so dried chives will do just fine.
Baked Chicken Kiev
Prep Time: 15 minutes | Cook Time: 20-30 minutes
3 chicken breasts
4 tbsp butter, room temperature
2 tbsp (dried) chives
1/2 tsp salt
1/2 tsp pepper
2 eggs (beaten)
10 Ritz crackers
3 tbsp dry bread crumbs
1. Preheat oven to 425 degrees.
2. Crumble Ritz crackers with your fingers or in a sealed ziploc bag. Mix with bread crumbs and set aside.
3. Mix chives, salt and pepper on a small plate. Portion butter into 4 separate tbsp and roll in chives-salt-pepper mixture. Set aside.
4. Taking each chicken breast, make a slit but not through the entire breast. *remember you want to roll these up later* Open breast and pound/tenderize so meat is 1/4 inch thick. cut in half, but not all the way.
5. Put a fine layer of the Ritz-breadcrumb mixture over the inside of the chicken and place equal portions of the chive-butter in each center.
6. Roll each chicken breast and fold the sides underneath one another.
7. Dip each chicken roll in the eggs and then coat with Ritz-breadcrumb mixture.
8. Arrange in prepared baking dish (line with tinfoil for easy clean up). Bake until insides are no longer pink and outside is golden brown, 20 to 25 minutes.
Serve with potatoes and asparagus (or veggie of choice!)