Risotto chicken "Kiev"

Time 1 hour
Yields Serves 8 to 10
Risotto chicken “Kiev”

There are many ways in which to make a pocket in a chicken breast, but you want to make as small an incision as possible. Using a sharp pairing knife, insert the tip into the end of the breast, and without moving the knife from its original position, use a sawing motion to create an internal pocket.


Once the pocket is made, mix together the Risotto Stuffing and the butter. Carefully and evenly spoon or pipe the stuffing into each breast. Sprinkle with salt and pepper.


Heat enough oil in a heavy bottom or cast iron skillet to cover the chicken halfway. Heat the oil over medium heat to 350 degrees.


Heat the oven to 350 degrees.


Meanwhile, place the flour, eggs and bread crumbs in separate bowls. Using one hand for the flour and bread crumbs, and one for the eggs, first dust a chicken breast in flour, making sure to remove any excess, then dip it in the beaten eggs. To finish, evenly coat the chicken in the bread crumbs, and set aside until all breasts are complete. This can be a somewhat messy process.


Place the breasts in the oil, and pan-fry them until golden on each side, 2 minutes for the first side, then 3 minutes for the second side. You may have to fry them in batches.You want to make sure the oil does not get too hot. When all the breasts are golden brown, place them in a 15x10-inch baking dish and bake until they reach an internal temperature of 165 degrees, about 20 minutes. Slice each breast into thirds. When you slice them, the butter in the stuffing will have melted, creating the sauce for the dish.

When I think about the many ways of using the risotto stuffing, I think back to my earlier days of classical training and Chicken “Kiev.” I used to prepare this dish many times in restaurant kitchens, and especially enjoyed making it for friends at home. A very simple yet classical technique makes for a gourmet meal that is sure to impress. Try to find the best quality, plumpest chicken breasts you can.

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