Recipe: Chicken Kiev II

Recipes using McCormick Chives

• 6 chicken breasts, boned, skinned, halved and pounded
• 1 cups softened butter
• 2 tbsp dried parsley flakes
• 2 cloves garlic, finely minced
• 2 tbsp chives
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 3 eggs, well beaten
• 3/4 cup flour
• 1 1/2 cups seasoned bread crumbs
• Oil
• 4 cups chicken broth
• 3 1/2 cups heavy cream

1. Mix butter, parsley, garlic, chives, salt, and black pepper.
2. Spread on waxed paper making a 1/4” thick rectangle; cover with waxed paper and put in freezer until stiff.
3. When ready, cut butter in 12 strips. Put a strip in the center of each halved breast.
4. Roll chicken up around butter sealing edges by overlapping to keep butter securely inside.
5. Use toothpicks to fasten. Roll chicken in flour, dip in beaten egg and roll in crumbs.
6. Refrigerate for at least 30 minutes.
7. Heat oil on medium heat turning to brown and seal on all sides.
8. Preheat oven to 350° F. Bake for 20 to 25 minutes.
9. While chicken is baking, heat and cook cream until it is reduced to 1 1/2 cups.
10. In a separate saucepan boil stock until reduced to 1/2 cup.
11. Add reduced stock to cream and continue cooking until thickened to sauce like consistency.
12. Add additional salt and black pepper to taste.
13. Remove toothpicks from each chicken roll.
14. Arrange spoonful of sauce on a plate. Put a chicken roll in center.
15. Use any additional sauce drizzle on top. Don't overdue it as the sauce is rich.
16. Serves 6 to 8.