Friday, December 10, 2010

Chicken Kiev with Purple Cauliflower and Pasta

If you have an issue with butter forget this dish. It is delicious and full of it. Start by making a compound butter. Allow 1/4 lb. of butter to come to room temperature. One-quarter pound is enough for 2 large boneless, skinless breast pieces. When the butter warmed mix it thoroughly with 1-1/2t dill, 1/2t cayenne pepper and 2t fresh lemon juice. Form the mixture into a "brick" about 2"x3" and return to the refrigerator for about 2 hr. Pound the chicken out between sheets of waxed paper until it is about 1/8" thick. Cut the compound butter into logs and wrap one in each breast, folding the ends of the chicken to make a secure package. Dregde the chicken in flour, then egg, and finally bread crumbs. Classically, the chicken is fried in 1/2" of 350 degree oil but we did ours in the oven at 350 degrees for about 30 min. We served the chicken with noodles to take advantage of the buttery sauce but mashed potatoes would be wonderful as well.



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