The question of the day last week was: “What are we going to do with these gigantic chicken breasts?” I had picked up a package of boneless skinless breasts and, like always, was repackaging them when I got home. The breasts ranged from 13.5 ounces to 22 ounces … for CHICKEN! I remarked those were closer to turkey sized and threw them into the freezer.
Greg and I love hosting dinner parties, but more often than not it’s just the two of us for dinner. We took out one of the larger breasts and I grabbed a cookbook off the shelf. To be honest, I started to google recipes before remembering my plan to actually use the cookbooks. I flipped through several before landing on a recipe for “Country Style Chicken Kiev.” I had all the ingredients, so when dinnertime came around I got to work.
First step: cut that huge breast into manageable pieces and pound ‘em out. That was harder than I expected. I usually pound out pork or veal so I was a little heavy handed at first and kind of massacred one breast, but in the end I had four useful pieces.
Making the flavored butter was a first for me and WAY easier than I expected. I’ll be doing that a lot more in the future. Simply mix the softened butter and herbs, plop the mixture into plastic wrap, twist the ends and pop it into the freezer to harden.
My chicken breasts weren’t as pretty as the ones in the recipe (I LOVE cookbooks with pictures so you can see how it should look,) and needed a couple of toothpicks to secure them. I dredged them in the melted butter as directed and coated them with the crushed crackers.
From there it was just a matter of time as they baked to perfection. We threw some broccoli in the steamer and dinner was done.
Lessons learned: Your food doesn’t have to be picture perfect to be delicious! We had planned to save a couple of pieces for lunch leftovers, but they simply didn’t last. I think next time I’ll try to find regular sized breasts and see if I can make my Chicken Kiev pretty. Yeah … there will be a next time for sure. This was easier than expected and super tasty.
There’s a whole world out there just waiting to be explored. This time I started by exploring what was in the pantry.
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