Originally posted by: linuxboy
hmm, I thought I posted it here. Maybe it was in a PM to someone.
My Chicken Kiev:
start out with chicken breasts, standard stuff from the store. You can marinade but I never do, not for this. Doesn't need it.
Get a wooden of metal meat pounder and beat the breasts until they are thin. This process also tenderizes the meat.
After that comes the cooking. Take pieces of mozarella (or other semi-hard cheese) cheese and wrap the meat around the cheese. Dip in an egg mix (lately, I've been using 1 egg with 3/4 cup of kefir/buttermilk)
Then dip in a bread crumb mix. I use fresh bread pieces left over from the previous days and add in romano and parmesean cheese along with salt/pepper/paprika to taste in the bread crumbs. Bread with wheat germ or texture works well. Whole breads.
Use olive oil, not much, but enough so the meat won't stick. Fry the pieces until browned. It's hard to know when to remove the meat since too little and the insides aren't cooked, too much and the meat is dry, too hot and it burns. So try a few times to get the idea, I don't have a way of measuring temperature, sorry.
The cheese should flow out the sides when done, and you can serve with veggies or a cream sauce (please you cream, you need the color contrast and added richness, unless you do a tomato sauce, depends on the dish) on top of anything. Rice, grains, potatoes, veggie medleys, whatever.
oh I almost forgot, you need to crush garlic and after you beat the meat, add it in and mix all the meat together with the garlic to add flavor. How much? Clove or so per pound, just enough to give flavor with the olive oil.
that's about it.
Cheers !
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