Chicken Kiev Cheap And Tasty Recipes

CHICKEN KIEV

Steps:

• Combine the butter, onion, parsley, garlic powder, tarragon and pepper. Shape mixture into six pencil-thin strips about 2 in. long; place on waxed paper. Freeze until firm, about 30 minutes. Flatten each chicken breast to 1/4 in. Place one butter strip in the center of each chicken breast. Fold long sides over butter; fold ends up and secure with a toothpick. In a bowl, beat egg and milk; place coating mix in another bowl. Dip chicken, then roll in coating mix. Place chicken, seam side down, in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° or until the chicken is no longer pink and the juices run clear. Remove toothpicks before serving. Microwave Directions (timing based on a 1100-watt oven): Place chicken in a greased glass pie plate. Microwave on high for 2-1/2 minutes. Turn plate; microwave for 1-2 minutes or until juices run clear. Let stand 5 minutes.

CHICKEN KIEV

Steps:

• Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
• Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
• When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
• In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
• In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.

CHICKEN AND RICE (HEALTHY, CHEAP, AND TASTY TOO!)

Steps:

• Put the chicken and water in a large pot.
• Bring to a boil on high, then skim the white foamy stuff off the top. Reduce heat to med-high and add all of the seasonings.
• Cook 20-30 minutes, until chicken is cooked (bone-in chicken usually takes 30, bone-out takes 20).
• Remove chicken from pot and place on a plate until it's cool enough to handle.
• While it is cooling, skim the fat off of the broth. I use a measuring cup to do this, but if you have a fat seperator they work even better. You can leave some in, as it gives it more taste (but is less healthy). Make sure you have at least 4 cups of liquid left in the pot.
• When the chicken is cool enough to handle, remove fat and bones. Tear into bite sized pieces. Put the torn chicken back into the pot.
• Bring to a boil, then add the rice. Reduce to med-high and cook for 20 minutes, without the lid. During the last 5 minutes, stir more often as it usually starts sticking.
• Taste then season with additional salt and pepper if needed.
• Enjoy!