OK!!! I have been a bad wife lately...not cooking because I have been too tired & too lazy! But not anymore...my NY's resolution is to get out of this rut, and start cooking at least 5x a week (takeout on the weekend acceptable:) As many of you know, we have been renovating the basement, which has been an on-going project since before Thanksgiving...so you can imagine what the basement looks like & house right now!! You know when you have projects going on, you have stuff put everywhere that doesn't really have a home?? Which really sucks, because I get ready in the morning in the bathroom in the basement & the laundry room is down there as well....well, good news the carpet is being laid this Friday!! Even though there is a little tile work left to be done, it is to the point where we at least have carpet and can go down there to watch tv (thank god, just in time for the superbowl;)
Anyway, I really loved this chicken it was adapted from Rachel Ray...it was so flavorful & yummy, and you know how I don't like frying food, but this was perfect for a saturday or sunday dinner. The potatoes & salad went perfectly as well - except I would add some more seasoning to these, and make sure to cook them for at least 20 minutes because I forgot & they were a little not done in the middle! Enjoy!!!
Chicken Kiev
ingredients:
~Vegetable oil, for frying (I used extra virgin olive oil, EVOO)
~4 (6 to 8-ounce) pieces boneless, skinless chicken or 4 (6-ounce) thin cut chicken cutlets
~10 blades fresh chives, chopped to about 2 tablespoons
~A palmful fresh parsley, finely chopped to about 2 tablespoons (I used less dried)
~A palmful fresh dill, finely chopped, about 2 tablespoons (I used less dried Thyme)
~1 clove garlic, finely chopped
~6 tablespoons chilled butter (I used Light butter)
~1 cup flour
~2 eggs
~1 cup plain bread crumbs (I used Panko)
~A wedge lemon
~Salt and pepper
~Plain, round toothpicks
Serving suggestion: Potatoes and Onions and salad
Directions:
In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium high heat. The oil needs to be 360 degrees F for frying. If you do not have a frying thermometer, add a cube of white bread to hot oil. If the bread browns in a 40 count, the oil is ready.
Cover work surface with waxed paper. Arrange breasts on paper. Butterfly small chicken breasts, cut into flesh and across, but not through the breast, and open them up. The 6-ounce thin cut breasts may just be removed from package and arranged on waxed paper. Cover breast meat with a second sheet of waxed paper. Pound out cutlets to 1/4-inch thick with a small heavy skillet or a rubber mallet. Be careful not to tear meat. Roll up waxed paper and breasts and set aside.
Combine chopped herbs on cutting board with chopped garlic. Cut 4 (1 1/2 tablespoons) pieces of cold butter and coat each piece liberally with the herb garlic mixture.
In 3 disposable pie tins, set out flour, eggs beaten with a splash of cold water and bread crumbs. Uncover chicken and squeeze a wedge of lemon over breasts. Season chicken with salt and pepper.
Place an herb-covered piece of butter on each piece of chicken. Wrap and roll cutlets tightly up and over the butter cubes. Discard pie tins used for breading. Secure stuffed chicken with toothpicks. Roll stuffed breasts in flour, then egg, then bread crumbs.
Fry the Kiev bundles 7 to 8 minutes on each side until deep golden brown all over
Potatoes & Onions:
ingredients:
~1 1/2 pounds (about 3 potatoes) round, white thin skinned potatoes
~1 large sweet onion (I also added a clove of garlic chopped)
~Coarse salt (I also added mrs. dash blend)
~1 tablespoon vegetable oil, 1 turn of the pan (I used evoo)
~2 tablespoons butter (I used 1 tbsp. but more evoo)
Directions:
Heat a 10-inch heavy skillet over medium high heat.
Slice potatoes and onions very thin. Salt potatoes and onions. Add oil and butter to the pan.
When the butter foams, add potatoes and onions to the skillet.
Place a dinner plate on top of potatoes and weight it with any heavy object: a sack of flour, heavy canned goods, etc. Let the potatoes and onions crust, 2 to 3 minutes, then turn, replace weights, and let them crust again. Keep turning the potatoes and onions over for about 20 minutes, until they are evenly golden and crusted.
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