Country-Style Chicken Kiev

In our church in Holland, MI the ladies came up with a fantastic cook book that contained recipes that are not only family friendly and easy to make, they were also very much palate-pleasing, too. When I was just starting to learn how to cook - a little over a decade ago - this book was my companion and reference guide for meals that I prepared for hubby and the kids.

One of the simplest yet superb recipes in the book was this recipe for Country-style Chicken Kiev. Preparation is quick and uncomplicated and the result is an elegant and delectable dish that looks like you truly fussed but actually didn't. Yesterday, after quite a long hiatus in making this dish, I decided to make it again for my family. Hubby was delighted with it and even the kids were quite happy, too. Instead of the boned-in chicken breasts called for in the recipe, I used skinless and boneless chicken breasts for a shorter cooking time. I didn't have any fresh parsley either when I made it but used some fresh coriander/cilantro instead. I tweaked it a little to suit our taste while still remaining true to the original recipe. The chicken came out so moist, juicy, tender and oh-so-tasty!

If you want a quick and easy family dish this fall, then I highly recommend this recipe! Enjoy!

Ingredients

1 Tablespoon Olive Oil
4 crushed but unpeeled Garlic cloves
1/2 cup (1 stick) Butter, melted
1/2 cup dry Bread Crumbs*
2-3 Tablespoons grated Parmesan cheese
1 teaspoon each dry Basil and Oregano
1/2 teaspoon Garlic powder
1/2 teaspoon Salt
3-4 boneless and skinless Chicken breasts halves
1/4 cup dry White Wine* (optional)
1 bunch Green onions, sliced
1/4 cup fresh Parsley, chopped

*I used Italian bread crumbs
*May be replaced with chicken broth

Procedure

Preheat the oven to 375 F.

Lightly grease a baking dish with the Olive Oil. Place the crushed garlic on the dish.

On a piece of wax paper, combine the crumbs, cheese, herbs, garlic powder and salt. Dip the chicken pieces into the melted butter, then roll in the crumbs mixture to coat. Place the chicken pieces in a baking dish.

Transfer to the oven and bake for about 20-30 minutes until golden brown and tender. The length of time depends on how large the chicken breasts are. The chicken is done when the juice that comes out from the meat is clear when pierced. You may also use a meat thermometer, which I did, and the temperature of the chicken should be about 165 F when cooked.

Meanwhile, add wine, if using, green onions and fresh parsley to the remaining melted butter.  When the chicken is already nicely browned, pour the butter sauce around and over. Return to the oven and bake for another 3-5 minutes. Serve with sauce spooned over. So deliciously good!

If you wish to print the recipe, there's a print-friendly icon at the end of the post. Click on the "remove images box" for easy printing.

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