Tasty Tuesday: Special Chicken

kiev-skyline

I’ve been making this chicken dish since high school — it’s one of my favorite recipes, and I tend to bust it out for just about all get togethers, dates, birthdays, and special occasions, because everyone seems to love it. It’s one of the few recipes I have memorized. When I learned how to make this, it was in a cookbook of my mother’s and titled, “Chicken Kiev.” That’s what we called it for many years, and some people still do.

But since true Chicken Kiev is made with a pocket and stuffed with butter and herbs, and then breaded and baked, it’s really a very different thing from this. So, I have taken to calling it “Special Chicken.” Friends, when requesting it, have called it “The Chicken with the Onions,” “Butter Chicken,” The One with the Bread Crumbs.” I considered “Party Chicken,” but my Nana already has a famous Party Chicken recipe involving chipped beef and cream of celery soup. Which sounds weird but is actually delicious.

Anyway, this recipe is easy and always a big hit, and involves a lot of butter. You can easily reduce the amounts listed here to make it a little healthier, or use Smart Balance or some kind of heart-healthier spread. I don’t really like to eat much that has unpronounceable ingredients or chemicals, so I use butter and try to moderate, unless it’s a special occasion, which is when I’d be making this anyway.

ChickenKiev13

Special Chicken

4 boneless, skinless chicken breasts (can also use tenderloins)
1 stick of butter, divided
1 onion, finely minced
1/4 cup of dry white wine
1/2 cup Italian-seasoned bread crumbs
2 tbsp grated parmesan
1 tsp basil
1 tsp oregano
1 tsp garlic powder
1/2 tsp salt

Preheat oven to 350 degrees F. In a small bowl, melt half the stick of butter. In second small bowl, mix together bread crumbs, parmesan, basil, oregano, garlic salt, and salt. Dip each chicken breast in butter, then in bread crumb mixture, coating well. Lay them in an ungreased 9×13 pan. Bake for 50 minutes.

Finely mince one yellow onion. In another small bowl, melt the other half stick of butter. (Don’t reuse from the first half stick — it had raw chicken in it.) Add the onion and white wine to the melted butter.

If you are in a pinch, you can use apple juice instead of white wine. Just makes it slightly sweeter and makes the chicken very moist. But very little difference in taste. If you are using wine, I recommend using slightly more than the 1/4 cup that is called for. Maybe like 1/2 cup. I think this helps the meat’s moisture retention.

After the chicken has baked for about 50 minutes, remove from oven, and pour the onion/wine/butter mixture over the tops of the chicken breasts. Use it all! Put this back in the oven for another 5-7 minutes, until the onion mixtures looks a little browned. Remove and enjoy! 

I prefer it eaten simply with any kind of potatoes and broccoli, because it’s just delicious on its own, but I’ve also used pasta with alfredo sauce as a nice base or side.

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2 Comments

  1. July 21, 2009 at 4:05 am

    Oh…this sounds so delicious! Thanks for sharing this wonderful sounding recipe. Love, Goddess

  2. petlady5 said,

    July 21, 2009 at 5:21 am

    Hey this looks like a very good recipe! I am always looking for recipes, whether I get around to making them or not is another story…


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