Deconstructed Chicken Kiev

This is a recipe I found on Land O’ Lakes years ago. However, they have since updated the recipe on the web site, to a more modern, stuffed and rolled version, which takes time to prepare, a lot of time. Personally, I prefer the old-fashioned version. You still get all the taste of Chicken Kiev, without all the extra work. As everyone would say now-a-days, “I ain’t got time for that!” How true. If you can take shortcuts and get the same flavors, why bother with a “prettier, hard to execute” version? Mike has always loved this version, so why change what works? The chicken is dipped in butter, breaded with seasoned breadcrumbs, Parmesan cheese and even more seasoning. It’s baked until golden brown then topped off with a combination of butter, wine, green onions, garlic and parsley. In today’s cooking world, I would call it a “deconstructed” Chicken Kiev (which is exactly what I named it). Same taste, different (much easier) technique. 

Butter is missing from above photo.

Preheat oven to 375° F.  Spray a 15x10x2-inch baking pan (or any pan large enough for chicken breasts) with cooking spray.

Between 2 pieces of plastic wrap, pound chicken breasts thin. Cut each in half (for 6 fillets total).

In large resealable plastic bag, combine bread crumbs, Parmesan cheese, dried oregano, dried basil, garlic salt and salt. Shake well to combine.

Melt butter (in microwave, or small saucepan on stovetop).

Pour bread crumb mixture into pie plate (or breading station plate). Pour melted butter in pie plate (or breading station plate).

Dip chicken breast halves in butter. Roll in breading mixture, pressing to cover thoroughly.

Transfer to baking pan. Sprinkle with additional breading mixture. 

Bake for 50 minutes, or until golden brown.

Melt 1/2 cup butter (in microwave, or small saucepan).

In small bowl, combine melted butter, wine, garlic, green onion and dried parsley. Whisk to combine. Spoon over chicken breast halves. (I say spoon, as garlic will sink to bottom and you will get an uneven distribution of ingredients if you try to pour over.)

Return to oven for 5 minutes, or until sauce is hot. 

Garnish with additional green onions, if desired.

DECONSTRUCTED CHICKEN KIEV
Source: Adapted from original Land O’ Lakes recipe
Posted by: www.meldingmagic.com

 
INGREDIENTS:

• 2 pounds boneless chicken breasts (about 3)

Breading Station 1:

• 1-1/2 cups seasoned (Italian-style) breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 Tablespoon dried oregano
• 1 Tablespoon dried basil
• 1 teaspoon garlic salt
• 1/2 teaspoon Kosher salt

Breading Station 2:

• 2/3 cup butter, melted

Topping:

• 1/2 cup (1 stick) butter, melted
• 1/4 cup white wine (zinfandel recommended), or apple juice
• 2 teaspoons jarred minced garlic
• 1/3 cup sliced green onions
• 1 Tablespoon dried parsley flakes

DIRECTIONS:

1. Preheat oven to 375°F. Spray a 15x10x2-inch baking dish with cooking spray (or any pan large
    enough for 6 breast halves).
2. Between 2 pieces of plastic wrap, pound breasts thin and cut each in half, for 6 fillets in total.
3. In large resealable plastic bag, combine bread crumbs, Parmesan cheese, basil, oregano, garlic salt
    and salt. Shake well to combine.
4. Pour breadcrumb mixture in pie plate (or breading station plate). Pour melted butter in another pie
    plate (or breading station plate).
5. Dip chicken in melted butter. Roll in crumbs to coat, pressing down to coat thoroughly. Place in
    prepared baking dish. Sprinkle additional breading mixture over tops of chicken breast halves.
6. Bake for 50 minutes, or until golden brown.
7. Combine melted butter, wine, green onion, garlic and dried parsley in small bowl. Whisk well to
    combine. For even distribution, spoon mixture over chicken breast halves.
8. Return to oven for 5 to 10 minutes, or until sauce is hot.
9. Garnish with additional green onions, if desired.