Homemade Chicken Kiev- Kelly’s Kitchen Club [PHOTO]
One of my favorite meals is Chicken Kiev, served on a bed of wild rice, served with a side of your favorite veggies. This is my homemade recipe, and I think it’s easy enough for you to make, and you can have it ready in less than an hour. It’s also more healthy than what you realize, by frying the chicken in Coconut oil for a few minutes and then baking. Try it, and let me know what you think!
Heat Oven to 400 degrees.
In a Pan, pour in enough Coconut oil so that the bottom of the pan is completely covered, and heat on medium high just a few minutes prior to frying.
- Kellog’s Corn Flakes Crumbs
- Garlic Salt
- Chicken Breast, without skin
- 1 egg
- 1/4 stick real butter (You won’t need all of it)
- Coconut Cooking Oil
Pour Kellog’s Corn Flakes into a medium size bowl. Add Salt, and Garlic Salt to taste. Set aside.
Beat one egg in a small bowl. Set aside
Clean and cut each chicken breast into two pieces. If you have a package of three breasts, you should have 6 separate pieces to work with once cut. Trim off excess chicken around edges and save. You’ll use this in a moment.
Take one piece of chicken and slowly cut an insertion into the center of ONE SIDE of the chicken about an inch across and about an inch deep into the chicken, being careful to not poke through the other side.
Pour about a teaspoon of chives into the insertion, and sprinkle the inside of the insertion slightly with garlic salt. Then….take a sliver of cold butter, and insert it into the insertion as well.
Grab a small piece of the left over chicken scraps, and fill the hole with the chicken scrap to seal the hole.
Once this is done, carefully dip the piece of chicken into the egg, and then the Kellog’s crumb mixture.
Immediately put the piece of chicken into the frying pan. Fry the chicken on both sides until the outside is golden and crispy. We don’t need to have it in the frying pan long, because we are going to bake the chicken in the oven.
Prepare each of the other five pieces the same way, and put them in the frying pan immediately.
Fry only until the outside crust is crunchy and seals the chicken.
Once this is done, line a baking dish with tinfoil, and place each lightly fried chicken piece into the baking dish. Cover with tinfoil, and poke just a few holes in the top so that some steam can escape.
Continue to bake chicken for approximately 50 minutes or until chicken is cooked thoroughly and is tender.
Serve on a bed of Uncle Ben’s Original Recipe Wild Rice, and serve with your favorite vegetables. This is my favorite recipe, and I served my whole family supper Sunday night, and still had leftovers for Monday and Tuesdays lunch this week at work. Yummy! Nothing better than a gourmet meal for lunch! Enjoy!
If you have recipes you’d like to share with me for Kelly’s Kitchen Club, send them to me and we just might choose your recipe for our next Kitchen Club.