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Recipe Wednesday – Chicken Kiev

by on January 29, 2015

From time to time, I do get a little industrious in the kitchen and I’ve found this is one of my favorite recipes to dust off.  I hope you’ll like it as much as my family does.



Butter Mixture:
1/2  cup butter
1/2 teaspoon ground black pepper
2 tsp garlic powder
For Chicken:
2 pounds skinless, boneless chicken breasts – cut in half
2 eggs
3 tbs water
3/4 cup seasoned bread crumbs


1.  Combine 1/2 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6×6 inch piece of aluminum foil, spread mixture to about 2×3 inches. Freeze until firm.
2.  Take the chicken breast halves, place each between two pieces of waxed paper and pound it with a mallet until about 1/4 inch in thickness.  Season  with salt, pepper and garlic powder
3.  When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Jab toothpicks in to keep ’em rolled up.4.  Beat the eggs with cold water. Dip the chicken bundles into the egg mix, then into the seasoned bread crumbs.  Place on oiled baking tray.
5.  Bake the chicken rolls for about 20 minutes or until the middle is no longer pink.  Serve immediately!

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