Chicken Kiev

Tonight Chicken Kiev was on the menu.  I made the Kiev's this morning and wrapped them tightly in tinfoil and let them rest in the fridge all day until we were ready to cook tonight.  We served the Kiev's with mashed yams and sauteed asparagus and garlic.

Chicken Kiev
(makes 2 servings)
2 Large Chicken Breast
2 Tbsp. Cold Butter
2 Tbsp. Fresh Herbs, chopped fine (Sage, Rosemary, Basil, Oregano)
1 1/2 Cups Bread Crumbs
1 Egg
2 Tbsp. Milk
Salt/Pepper to taste


Divide butter into two equal 1 Tbsp. butter pieces.  In a bowl mix 1 egg and 2 Tbsp. of milk. In a second bowl combine bread crumbs and salt and pepper. Cut a slit diagonally in the chicken breasts, to create a pocket.  Place 1 Tbsp. of butter in the pocket and 1 Tbsp. of chopped herbs.  Press chicken tightly to seal slit. Dip the chicken breast in the milk and egg mixture, then place in bread crumb mixture to coat thoroughly.  Wrap chicken tightly in tin foil or plastic wrap and place in the refrigerator for at least 4 hours.  Preheat oven to 375 Degrees Fahrenheit. Bake chicken for 35-40 minutes depending on chicken breast thickness.