Freezer Friday: Chicken Kiev

Welcome to Freezer Friday. The goal here is to make our lives easier. Due to the fact I have 4 little ones and homeschool, I need all the help I can find. Simply post a recipe that can be made, frozen and then later reheated(thawed, etc) and consumed. Make sure that you include freezing and reheating instructions in your post. Then come here and add you post (not your blog) into Mr. Linky.
Now for some disclaimers:
If it isn’t a recipe, I will delete it.
If it can’t be made ahead, I will delete it.
If you don’t have a family friendly site, I will delete it.
Now onto the food fun!

Chicken Kiev is one of those dishes that always sounds so complicated but in reality is very simple. This is even a dish you can cook in bulk and finish later. This week I made 24 of these. But first, some ingredients.

Chicken Breasts
Softened Margarine or butter mixed with Garlic or Garlic Powder
Bread Crumbs
Oil for browning

Cutting Board
Meat Tenderizer (Mallot)
2 bowls
Baking Dish

First pound out some chicken breasts to make them even thickness. Then cut a pocket in the side and place a slice of garlic butter in it. Mix egg and milk together in one bowl. Then place bread crumbs in another bowl. Dredge the chicken breast in the milk/egg mixture and then the breadcrumbs. Transfer to heated skillet and brown on all sides. Then transfer to baking dish and cook in a 350 degree oven for 25 minutes or until chicken is cooked through.

To make as a Freezer meal:
After browning allow the chicken breast to cool. Then freeze. I take them out frozen and cook them for 1 hour at 350 degrees or thawed they cook 30-45 minutes.


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