Every year I make the same New Years resolution; Lose weight and get fit. I search through my back issues of Cooking Light magazine and compile an arsenal of recipes that are guaranteed to get me back to my “before I had the children” weight. With grocery list in hand I march confidently into the grocery store ready to conquer the food world. I just know THIS will be the year I fit back in my favorite jeans (the ones at the back of the closet, covered in a layer of dust).
When my cart is full of fresh fruits and veggies, whole grains and healthy snacks I stroll up to the checkout counter. As I put my groceries on the conveyor belt, I have this fantasy that the checker and the other housewives around me are admiring just how healthy my family must be with all of this wonderful food in the house. I can just tell they are thinking “What a good wife and mother she must be!” To add to this delusion, I even browse through a fitness magazine before paying my bill. I walk out of the store feeling very good about myself and my new healthy lifestyle.
Then it happens….about a week after bingeing on carrots, spinach, fiber muffins and Special K cereal I hear a little voice calling from inside the fridge. It says to me “Psst…Liz….come here. I miss you! Please don’t abandon me. Come back!”. It is the sweet voice of my dear friend, butter. I curse The Land O Lakes Indian and swear she is an evil little temptress. One thing leads to another and I come up with a recipe like this: Chicken Kiev, Land of Liz style.
The Betty Crocker cookbook has a basic recipe for Chicken Kiev that involves parsley and tarragon but, I didn’t have those things. I improvised this recipe and I’m really happy with how it turned out. Hubby even said it was ‘blog worthy’! It’s a little more labor intensive than some of my other recipes but it’s totally worth it. I’d be proud to make this meal for guests.
Here’s the cast of characters:
- Italian seasoned bread crumbs
- 2 eggs
- all purpose flour
- seasoned salt
- 1 tbsp water
- 6 thinly sliced chicken breasts (or you can go through the trouble of pounding regular chicken breasts with a mallet…I’m too lazy for that)
- 1 stick of butter
- two cloves minced garlic
- 12 basil leaves, minced
- two mozzarella string cheese sticks (or, if you want to get fancy….use fresh mozzarella)
- salt and pepper
Step 1: Get out three shallow bowls. In the first bowl mix eggs and 1 tbsp water. In the second, put in the bread crumbs. I the third, mix flour and seasoned salt.
Step 2: Cut butter into quarters, lengthwise and then in half (you’ll have 8 little rectangles of lovely butter). Do the same with the mozzarella cheese sticks.
Step 3: place a little bit of the minced garlic, basil, 1 butter rectangle and one of the pieces of mozzarella into the center of the chicken breast and roll it up into a tight little bundle.
Step 4: Dredge chicken roll in flour, then dip in egg, dip in bread crumbs, back in the egg again and one more time in the bread crumbs. Got that? The double dip in the crumbs makes for an extra crispy crust. Repeat steps 3 and four until all six chicken breasts are rolled.
Step 5: Heat up oil in a frying pan and fry up the chicken breasts for about 5 minutes (or until all sides are browned).
Step 6: Place all six rolls in a baking dish and place in a preheated 400 degree oven for 15 minutes (or until chicken is cooked through). Pour any drippings over the top when serving. You don’t want to waste any of that fabulous butter. It’s a sin!
Enjoy….you can always return to the diet the next day!