5 Comments to 'Chicken Kiev with Mustard'
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Chicken Kiev with Mustard
Posted By Kerri
My obsession with mustard continues. As does it seems my obsession with breaded meat, especially for Friday night dinners. The two together obviously equal chicken kiev with a mustard-butter instead of the usual garlic. We were going to call this Chicken Dijon (since the chicken is stuffed with Dijon mustard) but that already exists and I couldn’t think of anything else. Not that it matters, what matters is that it was a good combination and the butter did a very good job of staying inside the chicken and not leaking all over the frying pan which is always good.
No lengthy recipe required, just stuff the chicken with the mustardy butter (I used about 2 tablespoons of mustard to about 3 tablespoons of butter along with some salt and pepper and some chopped parsley), roll the chicken in some seasoned flour, then beaten egg and finally some breadcrumbs. Add some olive oil to your frying pan, heat and then brown the chicken on both sides.
Transfer to the oven and cook for about 20 minutes or until the chicken is cooked. Serve with some kind of potato and vegetable – we ended up eating the salad I had prepared as a starter hence the rather lonely looking chicken up there.
Feb 25th, 2011
This looks delicious! I’m gonna make it and review it on my blog in the future, if thats ok =]
Looks delicious! I love chicken kievs. I’ve recently become addicted to cheese and broccoli kievs, but this mustard butter sounds fabulous! I will have to try it!
Thanks, Christina Marie. I hope you like it and please do go ahead and review.
Hmm, cheese and broccoli sounds interesting, Katie. I bet there are a lot of good options for fillngs actually. Bacon has to be a winner and what about leeks with cheese?
How delicious – I can never get the butter to stay inside the chicken breast when I try this sort of thing. Love the idea of mustard butter though so I may have to persevere!
Antonia, that has been our experience before but this time I tried really hard only to make a small slice in the side of the chicken and widen it out inside. Then there is space inside for the butter but only a little hole for it to leak out of. Then use a toothpick to keep the hole closed. The fact that it was mustard and butter rather than just butter helped too because it didn’t go quite as liquid.