Tonight's dinner was Chicken Kiev. Well, technically, it was two chicken breasts I bought at Meijers on Sunday that were labeled as Chicken Kiev. They were not thet bad. All I had to do was stick the remote sensing temperature probe from our oven into one of the chicken breasts and put them into a pre-heated 375F oven and cook them until the internal temp reached 165F. To be honest, the meal was OK, but nothing great. The Chicken Cordon Bleu I purchased at the aforementioned Meijers a few weeks ago was much better. It is a bit of a challenge during the work week to be terribly creative with my meals, so anything that is simple Monday-Thursday night works for me. Now that I have purchased pre-made Chicken Kiev, I might be motivated to try to make them from scratch:

Chicken Kiev

• 4 boneless chicken breast halves
• 4 tablespoons butter, softened
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 1/4 teaspon white pepper, or black pepper
• 1/4 teaspoon salt
• 1/4 cup flour
• 1 egg, beaten with 2 teaspoons water
• 1/2 cup fine dry bread crumbs

Blend the softened butter with parsley, chives, pepper, and salt. Divide into 4 portions and chill until firm. Flatten each chicken breast half to about 1/4-inch thickness by pounding each between wax paper or plastic wrap. Place a portion of the chilled butter mixture in the center of each flattened chicken breast half. Roll each to completely enclose the butter. Dust each roll in flour then dip in beaten egg and water. Roll in bread crumbs then place in lightly greased baking dish. Cover and bake at 350° oven for 45 minutes. Uncover and bake 15 minutes longer.
Chicken Kiev serves 4