Chicken Supreme Kiev Style
My family loves this. it's a lighter version of the traditional chicken kiev. I personally leave out the salt, so i made it optional in the recipe. recipe from jacques pepin good life cooking cookbook. This pairs well with bulgur wheat pilaf recipe #175759.
Steps
Preheat oven 400f degrees.
Butterfly the chicken breasts: slice almost all the way through the thickness of each breast , stopping when you can open the breast like a book and lay the attached halves flat.
Pound each breast lightly.
Set aside while you make the filling.
Filling: heat the olive oil in a large skillet.
Add onions and saute over medium-hight heat for about 2 minutes.
Stir in mushrooms , garlic , salt , and pepper.
Cook , covered , for about 3 minutes.
Remove the lid and continue cooking until liquid is absorbed.
Add cilantro and transfer mixture to a plate to cool.
When the filling is cooled , divide it into four equal portions.
Mound one portion in the center of each chicken breast.
Fold all the edges of the breast meat over the filling to enclose it completely.
Coating: in a bowl , combine the bread crumbs , oil , cilantro , salt , and pepper.
Place the milk in another bowl.
Dip the stuffed chicken breasts in the milk and then roll them in the seasoned .
Ingredients
boneless chicken breasts, virgin olive oil, onions, mushrooms, garlic cloves, salt, fresh ground black pepper, fresh cilantro, white bread, skim milk