CHICKEN KIEV

A little russian flavor. Not much commentary today.

CHICKEN KIEV

• 2/3 c. butter
• ½ c. dry bread crumbs
• 2 Tbsp. grated Parmesan cheese
• 1 tsp. basil
• ½ tsp. garlic salt
• 2 chicken breasts, split
• ¼ c. dry white wine or apple juice
• ¼ c. chopped green onion
• ¼ c. chopped parsley

Preheat oven to 375°. In a 2 quart saucepan, melt butter.

On a piece of wax paper, combine bread crumbs, cheese, basil and garlic salt.

Dip chicken breasts in melted butter, then roll in bread crumbs to coat.

Place skin side up in ungreased 9-inch square baking dish. Bake in 375° oven for 50 to 60 minutes.

While chicken is baking, add wine, onion and parsley to remaining melted butter.

When chicken is golden brown, pour butter sauce over and around.

Return to oven for 3 to 5 minutes more or just until sauce is hot.

Serve with sauce spooned over. Good with wild rice as an accompaniment.

More tomorrow.

Editor

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