Chicken Kiev

This dish is a tradition in J's family. It was around long before I joined up, and it's something I hope to pass along to our kids.

Speaking of kids, we have an announcement:

This is Rosie. We are pretty much in love with her.

And we have some new digs:

Between packing boxes, hauling furniture, and potty training a particularly stubborn basset hound we haven't had a lot of time to cook. Or blog. Or sleep. Or breathe. So that's why we've been MIA for a little while.

After all of these...life changes, we decided that we deserved to cook ourselves a really great meal.

And...

...some champagne too.


Well, let's get to it.

Take some chicken breasts and fillet them. You can pound them out if you want, but usually, filleting them is enough.

We season our fillets with Fumee de Sel Sea Salt from The Savory Spice Shop. I could seriously spend a few hundred dollars there without batting an eye.

No, seriously.

Take two tablespoons of butter, some fresh chives and some green onions. Someday, I will make a chicken dish without green onions.

That day is not today.

It's probably not tomorrow either.

Throw some freshly minced garlic in here too. I didn't, but you should so I can live vicariously through you.

Using a needle and thread, sew up the chicken into a pocket. A butter pocket. Yum. Butter.

We didn't have any thread. Or any twine. So we used red yarn.

Don't judge.

My sewing kit was in the garage somewhere. And the garage looked like some bizarre reverberation from "Hoarders". So we made do with yarn.

Mix up some flour, garlic salt, seasoned salt, bread crumbs, and some more Fumee de Sel. If you're feeling crazy, throw some paprika in there. We wanted something we could count on to treat us well. We didn't want the free-radical of paprika.

You're more than welcome to it.

And in a separate bowl, two to three eggs and some milk.

Throw the chicken in the egg mix.

OK, don't throw it, the eggs might splash all over your counter top. Bacteria. BACTERIA!

Then cover the chicken with the flour mixture and throw it in the oil.

Again, with the violent instructions. Just ignore me. It's been a crazy month. I'm prone to be more violent than necessary, I guess.

The oil shouldn't be too hot. We're talking 5. We put more oil in the pan than usual. Most of the time, just a thin coating of oil on the bottom of the pan is sufficient. We were just a little exuberant because we hadn't spoiled ourselves in a while.

Why spoiling ourselves means liberal use of vegetable oil, I don't know. But really, we were desperate.

Also, please note the fried yarn in the above picture.

Mmm, fried yarn.

That will be the next recipe posted if you're lucky.

Once the chicken has been in the oil long enough to develop a golden brown crust (4 or 5 minutes), put it in a glass baking dish and throw it in the oven for 25 minutes.

This picture does not do the dish justice.

I need a new camera, and I was too hungry to make sure the picture came out clear before I devoured it.

Whoops.

But I promise you, pair this with Jake's Fried Rice and a Cesar Salad, and you will have an amazing meal on your hands.

Chicken Kiev

Chicken Breasts
Chopped Chives
Chopped green onions
4 tablespoons of butter (cold)
1 cup flour
1/2 cup bread crumbs
Garlic salt
Seasoned Salt
2 eggs
splash of milk
1 cup vegetable oil
cooking twine

Directions:
Fillet chicken breasts and season with seasoned salt. Pile two tablespoons of butter, some chives and green onions in the center of each breast.
Sew (or tie) up the chicken breasts into little purses and fry for 4 to 5 minutes in hot oil.
Put fried chicken in a glass baking dish and cook in oven for 20-25 minutes at 350.

Enjoy!