When I lived on my own and had my first apartment, I always stocked my freezer with frozen supermarket chicken kievs. You know the ones I’m talking about – the individually wrapped bricks of tasteless chicken that’s loaded with fat and sodium. Why did I find them so appealing? Convenience. Sad, but true.
Baked Chicken Kiev
recipe adapted from Alton Brown
8 tablespoons (1 stick) unsalted butter, room temperature
2 tablespoons of unsalted butter, melted and cooled for the coating
1 teaspoon fresh parsley, finely chopped
1 teaspoon fresh tarragon, finely chopped
1 teaspoon garlic powder, plus extra for seasoning chicken
1 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Japanese bread crumbs (panko)
1/4 cup finely shredded Parmesan cheese
* To make ahead/freezer meal – After coating each chicken kiev, place in an oven- and freezer-proof baking dish or gallon sized freezer bag; then freeze. When ready to prepare, bake from frozen in preheated oven for 25-35 minutes or until the internal temperatue reached 165 degrees.
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