Chicken Kiev with Farro Pilaf

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by Heather Harris Brady

This is a classic dish that’s surprisingly quick to put together. In the classic method, the chicken breasts are pounded thin and rolled around a cylinder of seasoned butter, then coated in crumbs. You can do it that way if you want, but if you use my trick below there’s less chance that your nice flavored butter is going to escape during baking. I’ve teamed the chicken with a nice farro pilaf, just right for catching the rest of the butter sauce from the chicken.

I’ve used kid-friendly carrots and zucchini for this pilaf, but you can go crazy. If you have some leftover roast vegetables you could use those, or throw in some parmesan cheese.

Chicken Kiev, Makes four servings

  • Four large chicken breasts, skinned and trimmed of all fat
  • 1/2 stick salted butter, cold
  • Seasonings
  • One egg, beaten with 1/3 c. water in a small bowl and set aside
  • 3 c. seasoned panko crumbs
  • 1 8 oz. package pre-cooked farro
  • 1/3 c. baby carrots, cut in small dice
  • One small zucchini, cut in small dice

About an hour before you’re ready to bake the chicken get the butter ready. Cut the 1/2 stick of butter into four long matchsticks. Spread any seasonings you like liberally on a plate. I used cajun, rosemary, sage, garlic and ground pepper. Roll the butter sticks in the spices until they are coated on all sides.

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Slide the sticks of butter into the freezer for at least 30 minutes.

Preheat the oven to 400. Wash the chicken and locate the thickest part of the breast. Take a long thin paring knife and cut a small pouch down the middle of the thickest part, just big enough for the stick of butter.

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Slide a stick of seasoned butter into each chicken breast, then fold the cut shut and dip it in the egg wash.

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Then roll it in the crumbs.

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Bake for about 35 minutes, until the crumbs are brown and the chicken is cooked through.

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One year ago: Yogurt Flatbread (Naan)

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