Recipe courtesy of Bob Blumer
Chicken Kiev with Bacon and Asparagus
Getting reviews...
- Level: Intermediate
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1149
- Total Fat
- 52 g
- Saturated Fat
- 20 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 98 g
- Cholesterol
- 405 mg
- Sodium
- 1331 mg
- Level: Intermediate
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1149
- Total Fat
- 52 g
- Saturated Fat
- 20 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 5 g
- Sugar
- 5 g
- Protein
- 98 g
- Cholesterol
- 405 mg
- Sodium
- 1331 mg
Ingredients
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.
