Mini Chicken Kiev with Roasted Broccoli

By ldelmas

This recipe is prepared with the KitchenAid Professional 9-Speed Digital Hand Mixer

Ingredients

• 1 stick unsalted butter, room temperature
• 1 Tbsp garlic, minced
• 2 Tbsp parsley, chopped
• 1 Tbsp dill, chopped
• 2 Tbsp scallions, chopped
• 1 Tbsp + 1 tsp kosher salt
• 1-1/2 tsp ground black pepper, divided
• 1-1/2 lbs ground chicken meat
• 1 egg, beaten
• 1/4 cup all-purpose flour
• 1 cup cornflake crumbs

Preparation

Step 1

Directions:

Combine the butter, garlic, parsley, dill, scallions, 1 tsp salt, and a 1/2 tsp pepper in a medium-size bowl. Place the butter mixture on a piece of plastic wrap and shape it into a log about the size of a stick of butter. Chill completely.

Preheat the oven to 350°F. Combine the ground chicken, 1 Tbsp salt, and 1 tsp of black pepper. Mix until the salt and pepper are evenly distributed into the meat. Divide the mixture into eight balls. Set aside.

Remove the chilled butter from plastic wrap and cut into eight slices. Place one slice in the middle of each patty. Form the edges of the patties around the butter, being sure the butter is sealed into the meat.

Place the flour, beaten egg, and cornflake crumbs in three separate bowls. Dredge the chicken in flour, egg, and finally the cornflake crumbs. Place the coated chicken seam-side down on a nonstick cookie sheet. Repeat with the remaining stuffed chicken. Bake for about 25–30 minutes, or until the chicken is cooked through. Serve with the roasted broccoli (recipe follows).