How To make Campbell Soup Chicken Kiev
1/2 cup Butter
1 tablespoon Chopped parsley
1 medium Clove garlic
minced
1/4 teaspoon Rosemary :
crushed
2 pounds Chicken breasts boned/split
1 medium Egg :
beaten
1/2 cup Fine dry bread crumbs
2 tablespoons Chopped onion
1 tablespoon Chopped parsley
2 tablespoons Butter
1 can Cream of chicken soup
1/3 cup Milk
2 tablespoons Sherry or substitute
Blen together 1/2 cup butter, parsley, garlic, rosemary and pepper. On waxed paper, form patty 1 inch thick; place in freezer until firm. Meanwhile flatten chicken breasts with meat hammer or edge of heavy saucer to 1/4 inch thickness. Cut butter into 6 equal pieces, place one in centre of each breast. Tuck in end s and roll out tightly. Secure with toothpicks or skewers. Dip in egg and then in bread crumbs. Chill. In saucepan, cook onion with parsley in 2 tablespoons of butter until tender. Blend in soup, milk and sherry. Heat; stir occasionally. Fry 2 breast rolls at a time in deep fat at 350 degrees for 10-12 minutes until well browned. Drain on absorbant paper, serve with sauce. Submitted By JANE KNOX On 09-11-94
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Food security
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Stuffed Chicken Breasts - Cook n' Share
Baked stuffed chicken breasts is one of the simplest and nicest recipes I have encountered. I love it any time of the year especially during the Holidays. I find it makes a great alternative to traditional turkey or chicken with a similar outcome at a fraction of the cost. It’s so good, we make a habit of cooking the stuffed breasts up at least four times a year. They are a great dish for any dinner party too.
Remember, there are a few options to making these simply delightful stuffed chicken breasts. Firstly, we use butterfly breasts because they are so easy to work with. If you can find these or don’t want to use them, get a boneless, skinless chicken breast and make an incision in the middle. You’ll achieve the same outcome this way. When pounding them, try to be gentle. If you pound the meat too hard, you’ll damage the fibers. Get the recipe:
We use just salt and pepper to season our chicken, but you can add additional spices such as garlic and onion powder, etc. if you are so inclined. In other words, spice per your taste.
For convince purposes, stovetop stuffing is used in the recipe. If you are adventurous or have a bit of extra time, you can make the stuffing from scratch. We have a great recipe for this.
In our oven, the stuffed breasts bake perfectly in 30 minutes at 350 degrees F. Oven do vary, however, so keep a close eye on them. You want them to the point where they are done, but you want them juicy too.
Watch the video, drop us a line, and let us know what you think.
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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Chicken Kiev with Parmesan
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Recipe
1 stick butter, softened plus 8 pats for baking
2 tablespoons minced fresh chives
Salt & ground black pepper to taste
4 whole chicken breasts, skinned and boneless
½ cup AP flour
2 cans Cream of Chicken Soup
1 1/2 cups breadcrumbs
1 cup parmesan
Mix the butter & chives in a small bowl. With a tablespoon form 8 balls and place on waxed paper on a small tray. Freeze for 30 minutes.
Cut each breast in half lengthwise. With a heavy mallet, pound each half between two sheets of wax paper until ½ inch thick and even all around. Repeats with all the breasts.
Salt and pepper the inside of the breast half. place a frozen ball of butter in the center and roll up. Fasten the two ends with toothpicks.
Set up the breading station. Put the flour and chicken soup each in their own try. Add the parmesan cheese to the breadcrumbs in a third try. Have a 9 X 13 baking pan ready.
Using your hands, carefully roll the chicken bundles in the flour, then the chicken soup, and finally in the breadcrumb mixture. Place in the pan. Finish breading the rest of the chicken bundles.
Place a pat of butter on top of each breaded bundle.
Bakes in a 400 degree oven for 30 minutes or until the chicken is golden brown.
Serve and remove toothpicks before eating.
Chicken & Stuffing Casserole 2020
Chicken, two cans of cream of mushroom, celery, onion, garlic, half a cup of milk, chicken stock, cubed bread and you have a delicious easy dinner.