Most important part in this recipe - you'll need to use BUTTER! Don't even think for a moment that you'll get the same results by using an oily spread!
Wednesday, April 18, 2012
Chicken Kiev: updated culinary classic
Chicken kiev - I'll never forget the first time I made it, subsequently it was the last time I made it until I found a different way to make it. Thanks to a recipe I found that made this classic extra easy to prepare! Can you believe that I had everything pictured from oven to table in UNDER 45 minutes - including prep time?
Admittedly I strayed ever so slightly but I think my changes were on target w/ the goal of the recipe. While the recipe initially called for some white bread to be pulsed in a food processor I figured there was no need to use white bread, and I substituted a mixture of panko bread crumbs and Italian seasoned bread crumbs using a 2:1 ratio.
Most important part in this recipe - you'll need to use BUTTER! Don't even think for a moment that you'll get the same results by using an oily spread!
Most important part in this recipe - you'll need to use BUTTER! Don't even think for a moment that you'll get the same results by using an oily spread!
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DisclaimerI am a voluntary Allrecipes Allstar Brand Ambassador and I do not receive compensation for my work with Allrecipes.com. Any product received is only used for experience-based reviews on The Daily Gourmet. The reviews, content and opinions expressed in this blog are the sole opinions of Sarah.
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