Julee Rosso, Sheila Lukins

Chicken Kiev

Preparation info

  • 4

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

This version of the famous Russian dish not only lightens the filling by using tangy yogurt instead of the traditional butter, but it also is made with the bone in to form a natural pocket.

Ingredients

  • ½ cup plain yogurt
  • 1 clove garlic, minced
  • 3 tablespoons

Method

  1. Combine all the ingredients except the chicken in a small bowl, and mix well.
  2. Holding a thin, sharp knife almost parallel to the bone, cut two diagonal slits in each breast, 2 inches apart, to form two pockets.
  3. Lift the flap of each pocket, and fill it with some of the yogurt mixture. Arrange the breast halves in a baking dish, and spoon any remaining