A Cheap Date – Chicken Kiev

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It feels like FOREVER since I have posted an entry. I consider that to be a testament to just how busy I have been. The last 10 days have been seriously hectic. I got my first large order for bags ( okay it was only 5 bags, but that’s big for me), I signed up to do my very first craft show in May, we have been potty training the twins, and on top of all that we have all had a lovely cold. I will have to say though, that Mother Nature has been very kind and has given us beautiful weather. It has been in the mid-60’s to low-70’s all week. The kids have loved it and so have I. I even found a bag of play sand at a local hardware store for the kids.

So anyway, in honor of V-day, I thought an elegant dinner that wouldn’t break the bank was in order. I thought Chicken Kiev would be perfect. It’s inexpensive to make and tasty to eat. And I think that anything that oozes cheese when you cut it open is impressive. The crust is really crispy on this dish, too. Make sure when you pound the chicken flat that you give it more of a glancing blow instead of a head on whack, otherwise, you’ll just beat the poor thing to a pulp.

Happy Valentines Day everyone! (and a big Happy Anniversary to Katherine over at Smoky Mountain Cafe) I hope everyone gets the opportunity to spend some time with those you love, today!

Chicken Kiev
4 large boneless, skinless chicken breasts
1 T lemon juice
1/2 cup ricotta cheese
1 garlic clove, minced
2 T chopped fresh parsley
1/4 t. ground nutmeg
2 T AP flour
pinch of cayenne pepper
2 cups breadcrumbs
2 egg whites, lightly beaten
salt and pepper

Preheat oven to 400. In a small bowl, mix together ricotta, garlic and 1 T of the chopped parsley and nutmeg. Season with salt and pepper. Shape into 4 – 2 inch long rolls with plastic wrap. Place in fridge.

Meanwhile, place each chicken breast between two pieces of plastic wrap and pound flat. The chicken should be about a 1/4 inch thick. Sprinkle breasts with lemon juice. Remove cheese from fridge. Unwrap and tuck a cheese log into each chicken breast. Roll up the chicken around it and secure with toothpicks. ( you can make the chicken ahead to this point and store in the fridge until ready to cook)

Get out 3 bowls. In one bowl combine flour, cayenne, and some salt. In another bowl, lightly beat the egg whites. In the 3rd bowl, mix together the breadcrumbs, parsley, salt and pepper. Dust each chicken breast with the flour, then coat with egg whites, then with breadcrumbs. Place each breast on a nonstick baking sheet. Bake for 25 minutes or until coating is brown and crispy and the chicken is cooked through. Remove the toothpicks and serve!

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Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.