Chicken Kiev with Bacon and Asparagus

Total Time:
55 min
Prep:
25 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 8 strips bacon
  • 12 asparagus tips (top 2 inches only)
  • 4 large skinless, boneless chicken breasts, tendons removed
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 2 cups bread crumbs (coarse if possible)
  • 5 tablespoons butter
  • Salt and pepper
Directions
  • In a frying pan, cook bacon until almost crispy.

  • Steam asparagus tips for 3 minutes.

  • Using a mallet, or other blunt instrument (the kind you keep beside your bed to ward off mad burglars), flatten chicken breasts by placing them, 1 at a time, between 2 sheets of wax paper or plastic wrap, and pound to 1/4-inch thickness.

  • Preheat oven to 350 degrees F.

  • In 3 separate bowls place: flour, eggs, beaten and bread crumbs. Line the 3 bowls in a row.

  • Complete the following procedure for each portion:

  • Take 1 flattened chicken breast, season with salt and pepper. Lay 2 strips of bacon side by side, on the top side of the chicken breast. Place 3 asparagus tips crosswise at 1 end and top with 1 tablespoon butter.

  • Starting at the end with the asparagus, roll up chicken like a carpet around the bacon, butter and asparagus, and tuck in the loose ends underneath.

  • Dip rolled chicken in the flour, then the egg, and then the bread crumbs, covering thoroughly at each step. Place in a shallow pan with the seam on the bottom. Place 1/4 tablespoon butter on top of each piece of chicken. Bake for approximately 20 minutes, or until cooked throughout. Towards the end, baste with pan drippings.


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