Today is day 3 of the Blogging from A-Z Challenge in April. I tossed around a lot of ideas for the letter C, but decided to go with my tried and true favorite – Chicken. I thought for a moment about doing a coconut chicken recipe, and then my kids reminded me that they love my Chicken Kiev with a Twist, so I went with that instead. I hope you enjoy today’s recipe.
Letter A: Avocado Fries with Garlic Lime Chili Aioli
Letter B: Bacon Popcorn
Chicken Kiev with a Twist
- 6 boneless skinless chicken breast halves
- 8 oz. cream cheese softened
- 1 Tbs. minced chives
- 1 garlic clove minced
- 3/4 - 1 c. Panko
- 2 Tbs. minced fresh parsley
- 1/2 tsp. paprika
- 1/3 c. buttermilk
In a small bowl, combine the cream cheese, chives and garlic. Shape it into a 3-in. x 2-in. rectangle. Cover and freeze until firm, about 30 minutes.
Flatten each chicken breast to 1/4-in. thickness using a meat tenderizer mallet or something similar.
When the cream cheese mixture is solid again, cut the cream cheese into six equal sized pieces. I usually place the cream cheese mixture in a plastic butter container (but you could even use an ice cube tray) and then I just slice them like I would a pat of butter.
Place one piece in the center of each chicken breast. Fold the short sides over the cream cheese piece and then fold long sides over and secure with a toothpick or two (or three in some cases).
In a shallow bowl, combine the panko, parsley and paprika.
In another bowl, place the buttermilk.
Begin by dipping each chicken "package" into the buttermilk and then coat it with the panko mixture.
Once you have each chicken thoroughly coated, place them into a 13" x 9" baking dish with the seam side of the chicken face down.
Bake, uncovered, at 425° for about 35-40 minutes or until the middle is no longer pink.
Remove the toothpicks before serving.
I do have to tell you, I found it funny as we sat down to eat this meal, my observant daughter pointed out that everything but the green beans followed our Letter C theme – haha – Chicken Kiev, Corn and Crescent Rolls. What’s just a tad odder than that, is that we made Caramel Coconut Cupcakes for dessert.
How did that even happen?
Previous A-Z Entries:
- A – Avocado Fries with Garlic Lime Chili Aioli
- B – Bacon Popcorn
- C – Chicken Kiev with a Twist
- D – Basil Dip
- E – Real Chocolate Eclair Cupcakes
- F – Melted Brie and Bacon on Grilled Flatbread
- G – Grilled Creamy Parmesan Tilapia
- H – Spicy Jack Bacon Jalapeno Hamburgers
- I – Italian Beef Risotto
- J – Easy Jalapeno Poppers
- K – Kiwi Tropical Smoothie
- L – Creamy Pesto Linguine with Shrimp
- M – Nutella Breakfast Muffins