There have been copious amounts of recipes I’ve tried via Pinterest. Not all good. But last night, I had a smashing success with Chicken Kiev, but instead of using butter in the middle, I used mozzarella. NOM! The whole family scarfed it down. I mean Abby even ate half of the portion I gave her. If you are currently trying to get a toddler to eat these days, you will know how huge this is.
I’m going to post the recipe as found on recipe.com, and then below it tell you how I altered it a bit by not using butter and why I think this makes a perfect working mom meal.
- 1 tablespoon chopped green onion
- 1 tablespoon snipped fresh parsley
- 1 clove garlic, minced
- 1/2-of a 1/4-pound stick of butter, chilled
- 1 egg, beaten
- 1 tablespoon water
- 1/4 cup all-purpose flower
- 1/2 cup fine dry bread crumbs
- 4 skinless, boneless chicken breast halves
- Salt and black pepper
- 1 tablespoon butter
- 1 tablespoon cooking oil
Directions (Using Butter):
- In a small bowl combine green onion, parsley, and garlic; set aside. Cut chilled butter into four 2-1/2×1/2-inch sticks. In a shallow bowl stir together egg and water. Place flour in another shallow bowl. Place bread crumbs in a third shallow bowl. Set aside.
- Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Sprinkle with one-fourth of the green onion mixture. Place a butter piece in center of chicken piece. Fold in sides; roll up. Repeat with remaining chicken.
Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with with additional bread crumbs. (Coat ends well to seal in the butter.) Place coated chicken in 2-quart rectangular baking dish. Cover and chill for 1 to 24 hours.
In a large skillet melt the 1 tablespoon butter over medium-high heat; add oil. Add chilled chicken rolls. Cook about 5 minutes or until golden brown, turning to brown all sides. Place rolls in a 2-quart rectangular baking dish. Bake, uncovered, in a 400 degree F oven for 15 to 18 minutes or until chicken is no longer pink (170 degrees F). Spoon any drippings over rolls. Makes 4 servings.
Nutrition Information: Per serving: Calories 377, Total Fat 22 g, Saturated Fat 11 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 3 g, Cholesterol 160 mg, Sodium 499 mg, Carbohydrate 13 g, Total Sugar 1 g, Fiber 1 g, Protein 30 g. Daily Values: Vitamin A 0%, Vitamin C 5%, Calcium 5%, Iron 11%. Exchanges: Starch 1, Lean Meat 4, Fat 2. Percent Daily Values are based on a 2,000 calorie diet
- Prepare as at DIRECTION, except substitute 2 1/2×1/2-inch sticks of caraway, blue, Gruyere, or cheddar cheese for the butter.
- If using caraway or blue cheese, omit the parsley.
- If using Gruyere cheese, substitute 2 teaspoons snipped fresh tarragon for the parsley.
- If using cheddar cheese, substitute 2 teaspoons snipped fresh thyme for the parsley.
Nutrition Information Per roll: 328 cal., 15 g total fat (6 g sat. fat), 142 mg chol., 479 mg sodium, 13 g carbo., 1 g fiber, 33 g pro. Daily Values: 9% vit. A, 5% vit. C, 15% calcium, 12% iron Exchanges: 1 Starch, 4 Lean Meat, 1/2 Fat
How I made it:
- I didn’t use parsley. I’m not a fan of it, save for in some homemade chicken noodle soup.
- I used a hunk of mozzarella cheese and cut off 1 ounce portions for each chicken breast, not altering the green onion, garlic mixture
- I didn’t have bread crumbs, so I used panko bread crumbs. I ended up needing to use more than 1/2 of a cup as a result.
- I seasoned the panko with salt and pepper
- Using MyFitnessPal to create my altered recipe, I got about 370 calories per serving.
Working Mom Meal Details:
- The prepared chicken needs to get cold in the refrigerator. You can prepare it on a Sunday and have it ready to go on Monday.
- Once chilled, all you do is brown the chicken on the oven top and then put it in the oven. That took 25 minutes, 20 of which was in the oven.
- During the 20 minutes it bakes in the oven, I made my sides on the stove top.
- It took about 35-40 minutes to make from start to finish, not counting the time it’s in the fridge.
So there you have it. A fancy shmancy meal made with the working mom in mind. You will surely impress your family with this one. Do you have any working mom meals to share? Any pinterest success stories?
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Photo Credit: www.recipe.com; (homepage) http://www.tasteofhome.com