Ready in 50 minutes
This is easy for me to make and just as nice but less time consuming
"Wanted a quick idea for supper and this fit the bill- first recipe I tried from BigOven! I accidently unthawed turkey tenderloin instead of chicken- but it worked just as well! I liked the idea of slicing the chicken breast-cooking time is lessened and the meat goes further. And this recipe seems very versatile-the chicken could be cooked with a variety of spices for different flavors-it seems extra could be cooked or just make some ahead to have cold on sandwiches and salads."- Karyn
Top-ranked recipe named "Chicken Kiev ( My Easy Version )"
To get four chicken breast from 2 and thinning them as well is to place the palm of your hand down on the thickest section at the top with fingers raised and using a sharp, wide and long bladed knife, look at where halfway is then start to cut through all the way to the bottom ( this is not as hard as it sounds, because if I can do it anyone can ). Mix the garlic and parsley into the margarine or butter, when well mixed, spread the mixture over each side of the chicken breasts and place each breast on top of each other then place them in the fridge until ready to crumb. Beat the egg and milk together in a bowl and place the breadcrumbs on a plate next to the bowl, have another plate alongside to place the crumbed chicken on. Dip one chicken piece at a time into bowl of mixed egg and milk, remove and place on crumbs and press into crumbs to coat , once coated turn over and press other side in to coat well then place on spare plate and continue. When all chicken pieces are coated, place in fridge until ready to cook. Place the oil into a fry pan and heat to medium, when oil is heated place in the crumbed chicken with a little space between each piece and cook about 6 minutes each side. ( Add more oil if needed and turn heat down if crumbs are burning ).
crazycouponlady4 1 year agoEveryone in my family loved this. Half way through fighting with getting the butter mixture to stick, ( I did dry chicken first) I tried sprinkling flour on chicken, then spreading butter mixture. Worked much better for me. I also used seasoned breadcrumbs since that's all I had on hand. Will be added into my monthly rotation.
Suzydavis 2 years agoVery simple! It tasted great too. I will make this again.
ayleth99 3 years agogreat recipe... made it and my entire family loved it. def will make it again! :D
maidinblisscleaning 3 years agoVery good, simple enough and delicious! I always fillet my chicken breasts, they seem too thick anymore anyhow. I am going to try this with turkey next time! Thank you so much!
lanamiu 4 years agoGood recipe and my kids liked it very much, but some of the ingredients and the recommended quantity seems way off. I used 1/2cup milk rather than 1cup and it seemed way too much. The bread crumb/butter seems a little bland, a little salt and pepper would have help. Spreading the butter on the chicken breast tedious, I may cut it out next time to save some calories. Also, cut out the multiple steps of in and out the fridge, seems unneccessary.
SunnyFLErin 5 years agoThis is so good, every time I make it my husband can't stop telling me how good it is, like he's surprised every time! It uses a lot of dishes which sucks, but it's worth it.
lockycook 7 years ago
RKG1 7 years agoNice flavoured coating for the chicken. Next time I will dry the chicken well before coating it with the butter mixture. The chicken was damp and the mixture did not want to stick. My wife loved it so we will be making this one again.
LordDrow 7 years agoWhole family loved and was a huge hit.. Even had a piece left over and I made a sandwich out of the next day and it was great.
Karyn 7 years agoWanted a quick idea for supper and this fit the bill- first recipe I tried from BigOven! I accidently unthawed turkey tenderloin instead of chicken- but it worked just as well! I liked the idea of slicing the chicken breast-cooking time is lessened and the meat goes further. And this recipe seems very versatile-the chicken could be cooked with a variety of spices for different flavors-it seems extra could be cooked or just make some ahead to have cold on sandwiches and salads.