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Name: Chicken Kiev En Papillote (Cooked on the Barbecue)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 Chicken breasts

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INGREDIENTS

2 Chicken breasts

Servings

INSTRUCTIONS

MMMMM---------------------MONTPELLIER BUTTER-------------------------- 4 oz Mixed herbs; (watercress, ; tarragon, salad ; burnet, spinach, ; chives and flat ; parsley) 3 Egg yolks; hard boiled 1 Egg yolk; raw 4 Anchovy fillets 4 oz Unsalted butter Hazelnuts; toasted and -roughly ; blended 6 Anchovy fillets; roughly -chopped 2 tb Capers 4 Miniature gherkins 2 Cloves garlic 5 tb Olive oil 1/2 tb Lemon juice Ground black pepper Roughly blend the mixed herbs and hazelnuts. Add the anchovies, capers, gherkins and garlic and blend. Add the butter, hard boiled eggs, raw egg, olive oil, lemon juice and black pepper (salt not needed as anchovies are salty) and quickly blend to finish the butter. For the Kiev, remove the fillet from the chicken breast. Cut a pocket into the breast and lay out flat. Gently bash the breast and place a large spoonful of Montpellier butter in the middle of the meat. Gently bash the fillet and lay it on top of the butter. Wrap the ends of the breast around the fillet to encapsulate the filling thus producing the Kiev. Wrap the Kiev in buttered foil and place on the barbecue, allow to cook for about 10-12 minutes (turn after about 5-6 minutes).

NOTES

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Chicken Kiev En Papillote (Cooked on the Barbecue)

2 Chicken breasts

MMMMM---------------------MONTPELLIER BUTTER--------------------------      4 oz Mixed herbs; (watercress,           ; tarragon, salad           ; burnet, spinach,           ; chives and flat           ; parsley)      3    Egg yolks; hard boiled      1    Egg yolk; raw      4    Anchovy fillets      4 oz Unsalted butter           Hazelnuts; toasted and           -roughly           ; blended      6    Anchovy fillets; roughly           -chopped      2 tb Capers      4    Miniature gherkins      2    Cloves garlic      5 tb Olive oil    1/2 tb Lemon juice           Ground black pepper   Roughly blend the mixed herbs and hazelnuts.    Add the anchovies, capers, gherkins and garlic and blend.    Add the butter, hard boiled eggs, raw egg, olive oil, lemon juice and  black pepper (salt not needed as anchovies are salty) and quickly  blend to finish the butter.    For the Kiev, remove the fillet from the chicken breast. Cut a pocket  into the breast and lay out flat. Gently bash the breast and place a  large spoonful of Montpellier butter in the middle of the meat.    Gently bash the fillet and lay it on top of the butter. Wrap the ends  of the breast around the fillet to encapsulate the filling thus  producing the Kiev.    Wrap the Kiev in buttered foil and place on the barbecue, allow to  cook for about 10-12 minutes (turn after about 5-6 minutes).

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Nutrition

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Serving Size: 1 Serving (1888g)
Recipe Makes: 1 servings

Calories: 2077
Calories from Fat: 211 (10%)

Amt Per Serving		% DV

	Total Fat 23.4g	31 %
	Saturated Fat 6.2g	31 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 5.3g
Cholesterol 1095mg		337 %
Sodium 1227.2mg		42 %
Potassium 4814.4mg		127 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 435.9g		623 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2077

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