Sunday, January 15, 2012

Our take on Chicken Kiev

The hubs wanted to make dinner last night, so he did the main dish and I helped prepare the sides. I made a roasted tomato dressing to top the chicken along with Brussels sprouts, mushrooms and shallots in a cream sauce. The dinner was superb. Hope you enjoy our take on Chicken Kiev

6 boneless skinless chicken breasts
1 pkg frozen spinach, thawed and drained well
1 cup sun dried tomatoes, in olive oil (but drained)
1 pk fresh basil leaves
1 pk feta cheese
2 eggs
Panko bread crumbs

2 containers, cherry tomatoes
6 cloves garlic
1 small container mascarpone cheese
Sea salt
Black pepper

To prepare the chicken, slice from one side to the other, right down the middle. You do not want to go all the way through…but you want to stop about ¾ of the way through the chicken breast. The hubs decided to roll the chicken in egg and breadcrumbs before stuffing them, because he was not going to tie them up. So roll the chicken in egg, then coat with the breadcrumbs. For the stuffing, gently pry open the chicken halves, and lay the basil and spinach, top with the sun dried tomatoes, then top with the feta cheese. Preheat the oven to 415, and lay the chicken breasts on either a cooking sheet with sides or a baking dish. Cook for about 25 minutes or until a thermometer reads the appropriate temperature for chicken (170degrees).

For the dressing, put the tomatoes on a cooking sheet along with the peeled garlic cloves. Coat in about 1 tbsp extra virgin olive oil. Add some sea salt and black pepper. Cook in a 425 degree oven for about 30 – 45 minutes. Put the tomatoes, garlic and all of those wonderful juices into a blender and puree. Add the container of mascarpone cheese and continue blending until it is all incorporated.

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