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Name: Turkey Kiev
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 8
Cuisine: American
Ingredients: 1/4 ts White pepper,ground; 1 Garlic clove,chopped; 2 tb Parsley,chopped; 1 tb Mint,chopped; 1 tb Dill,chopped; 2 tb Chives,chopped; 1 ts Paprika; 8 Whole turkey tenders; 1 Egg; 4 tb Butter,unsalted,melted; 1/4 c Butter,unsalted,softened; 1/4 c White wine; 1 Ham,baked,6 oz piece; 1 1/2 c Saltine crumbs; 1/4 ts Salt

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INGREDIENTS

1/4 ts White pepper,ground
KIEV
1 Garlic clove,chopped
2 tb Parsley,chopped
1 tb Mint,chopped
1 tb Dill,chopped
2 tb Chives,chopped
1 ts Paprika
8 Whole turkey tenders
1 Egg
4 tb Butter,unsalted,melted
1/4 c Butter,unsalted,softened
1/4 c White wine
1 Ham,baked,6 oz piece
1 1/2 c Saltine crumbs
HERB BUTTER
1/4 ts Salt

Servings

INSTRUCTIONS

1. Prepare Herb Butter: Combine wine and garlic in small saucepan. Bring to boiling; cook about 4 minutes or until almost evaporated. Scrape into bowl and cool. Stir in parsley, chives, dill, mint, salt, pepper and butter. Spread butter mixture into 6x2" rectangle on piece of waxed paper. Wrap and place in freezer until firm. 2. Prepare Kiev: Cut horizontal slit, about 3 1/2", into thick side of tenders, cutting about 3/4 enough to make pocket. Cut ham into eight 3x1x1/4" pieces. Cut herb butter into 8 pieces 3/4" long. 3. Place 1 piece of ham and butter in each pocket. (If pocket does not close at seam, cut pockets slightly larger.) Beat together egg and 1 tablespoon melted butter in shallow dish. Combine crumbs and paprika in second shallow dish. 4. Carefully dip turkey Kievs in egg, then in crumbs to coat. Place in lightly greased 13x9x2" baking dish. Drizzle with remaining butter. Refrigerate. Place in freezer 30 minutes before baking. 5. Bake in preheated hot oven (425F) for 25 minutes. Serve immediately.

NOTES

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Turkey Kiev

1/4 ts White pepper,ground
 KIEV
1 Garlic clove,chopped
2 tb Parsley,chopped
1 tb Mint,chopped
1 tb Dill,chopped
2 tb Chives,chopped
1 ts Paprika
8 Whole turkey tenders
1 Egg
4 tb Butter,unsalted,melted
1/4 c Butter,unsalted,softened
1/4 c White wine
1 Ham,baked,6 oz piece
1 1/2 c Saltine crumbs
 HERB BUTTER
1/4 ts Salt

1. Prepare Herb Butter: Combine wine and garlic in small saucepan. Bring to  boiling; cook about 4 minutes or until almost evaporated. Scrape into bowl  and cool. Stir in parsley, chives, dill, mint, salt, pepper and butter.  Spread butter mixture into 6x2" rectangle on piece of waxed paper. Wrap and  place in freezer until firm.   2. Prepare Kiev: Cut horizontal slit, about 3 1/2", into thick side of  tenders, cutting about 3/4 enough to make pocket. Cut ham into eight  3x1x1/4" pieces. Cut herb butter into 8 pieces 3/4" long.   3. Place 1 piece of ham and butter in each pocket. (If pocket does not  close at seam, cut pockets slightly larger.) Beat together egg and 1  tablespoon melted butter in shallow dish. Combine crumbs and paprika in  second shallow dish.   4. Carefully dip turkey Kievs in egg, then in crumbs to coat. Place in  lightly greased 13x9x2" baking dish. Drizzle with remaining butter.  Refrigerate. Place in freezer 30 minutes before baking.   5. Bake in preheated hot oven (425F) for 25 minutes. Serve immediately.

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Nutrition

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Serving Size: 1 Serving (9g)
Recipe Makes: 8 Servings

Calories: 13
Calories from Fat: 7 (54%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.2g
Cholesterol 26.4mg		8 %
Sodium 9.2mg		0 %
Potassium 30.5mg		1 %
Total Carbohydrate 0.7g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 0.3g
Protein 0.9g		1 %
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: 13

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