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Chicken Kiev

by Sally Bernstein

Serves 6


½ cup finely chopped mushrooms
2 Tbsp. butter
2 Tbsp. flour
½ cup light cream (¼ cup cream, ¼ cup wine)
¼ tsp. salt
dash cayenne pepper
1¼ cup shredded sharp cheddar cheese
6 boned whole chicken breasts
¾ cup bread crumbs


Cook mushrooms in butter for 5 minutes, blend in flour, then cream. Add salt, cayenne, and cook until mixture becomes thick. Sprinkle meat with salt, add the cheese until melted. Put in pie plate, cover, and chill 1 hour. When firm, cut into 6 equal portions and shape into sticks.

Skin chicken and pound between saran wrap until it is ¼” thick. Sprinkle meat with salt, add the cheese stick and roll, tucking in the sides and secure with toothpicks. Dust chicken with flour, dip in egg and roll in bread crumbs (use regular non-flavored or flavored Progresso).

Cover, chill 1 hour (can freeze at this point). Fry Kiev in hot fat (375º) 5 minutes or until crisp and brown, drain. Place in baking dish and bake in a 325º oven for 30-45 minutes (if frozen, defrost and heat in foil for about 1 hour at 200º).


© Sally Bernstein 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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