Chicken Kiev, Oven Baked

Chef's notes

Russia is e credited with this very but special chicken dish (although that's been challenged). Chicken is stuffed with herbed butter and breaded. It is frequently made with half chicken breasts, each with a pocket cut to hold the herbed butter mixture.

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Ingredients

6-8 Chicken cutlets, each about 1.4 inch thick

Tarragon butter

1/2 cup unsalted butter
2 tablespoons coarsely chopped fresh tarragon leaves
1 tablespoon coarsely chopped flat Italian parsley
1 medium garlic clove finely chopped (or 2 large cloves from Peter's garlic oil)

Coating

Flour
3 large eggs
Olive oil
Chopped Parsley
Italian style bread crumbs or Panko

Melted butter

Instructions

Combine tarragon butter ingredients. Mash the mixture until well combined.
Spread tarragon butter equally in the center of each cutlet up to about a quarter inch of the edges all around. Fold cutlets tucking the edges inward. Press edges down to seal as best as you can.
For coating, prepare three flat bottom dishes in a row. Place flour in the first dish. Scramble the eggs with parsley and a drizzle of olive oil in the second. Pour seasoned bread crumbs or Panko in the third and mix with additional grated parmigiana cheese.
Please see discussion on breading above. Lightly dust the first chicken cutlet in flour. Shake off any excess. Dip both sides in the egg mixture and drain excess. Press sides and edges of the moistened breasts into the seasoned bread crumbs. Place them single layer on wax paper for about 15 minutes. Preheat oven to 425º convection.
Lightly coat the bottom of a heavy cookie sheet with olive oil. Place cutlets in a single layer and cook until browned. While cooking, lightly drizzle the cutlets with melted butter.

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Chicken Kiev, Oven Baked

Chicken Kiev, Oven Baked

Ingredients

Instructions

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