Country~Style Chicken Kiev
This is an old recipe that was in ads in all the magazines back in the late 70s and early 80s I think. I used to make it all the time and like many recipes, I forgot about it.
Lately, bone-in chicken breasts are so huge that I never use them except to roast them for cooked chicken dishes. A couple weeks ago, I spied a package that had almost normal sized pieces in it so I bought it, came home, went through my recipes and found this one again. I love this recipe for some reason. Probably the butter!
The picture is not that great, sorry!
Country-Style Chicken Kiev
2/3 cup butter
1/2 cup fine dry bread crumbs
2 tbsp grated Parmesan
1 tsp basil
1 tsp oregano
1/2 tsp garlic salt
2 bone-in chicken breasts
1/4 cup white wine
1/4 cup chopped green onion
1/4 cup chopped fresh parsley
Heat oven to 375º
Melt butter in a bowl in the microwave. Combine the bread crumbs, Parmesan, basil, oregano, garlic salt. Dip chicken in butter then roll in crumb mixture. Reserve remaining butter.
Place chicken skin side up in ungreased baking dish. Bake for 50-60 minutes or until chicken in thoroughly cooked and no pink remains.
Meanwhile, in a small saucepan, combine the butter, white wine, green onion and parsley. Keep warm over low heat. When chicken is done, pour sauce over the chicken and stick back in the oven for 3-5 minutes.
Serve chicken with sauce spooned over.
Makes 2 servings.