Chicken and broccolli, mmm mmm good.

On Sunday I handed my hubby a stack a recipes and asked him if any of them sounded good for dinner this week. The only recipe that he said sounded good happened to be for Chicken Kiev (which I had never made before). I was excited that 1) that he actually suggested something he wanted me to make and 2) that I got to make something new.

I figured the hardest part of making Kiev would be to get the butter mixture to to stay in the chicken and not ooze out while baking. I was successful and leaked no juice while cooking my chicken.

As far as the recipe goes, I decided that I did not like it too much and figured I would just create my own. It came out pretty good.

Chicken Kiev
(Source: Amber's Delectable Delights)

Ingredients:
2 boneless skinless chicken breasts (pounded flat)
4 cloves minced garlic

3 Tbls butter
1 Tbls chopped fresh chives or parsley
1/4 tsp garlic powder

1/4 cup buttermilk

1 cup Panko (toasted)
1.5 Tbls chopped fresh parsley
1/2 tsp paprika
Salt and Pepper to taste

Directions:

1. Mix butter, chives(or parsley) and garlic powder; shape into 3x2-inch rectangle. Cover and freeze about 30 minutes or until firm.


2. Heat oven to 425°F. Place cooling rack inside a lipped cookie sheet or baking dish and spray with non-stick spray.


3. Flatten each chicken breast to 1/4-inch thickness between sheets of plastic wrap or waxed paper. Spread 2 cloves of minced garlic over each flattened chicken breast.


4. Cut butter mixture in half. Place 1 piece on center of each chicken breast. Fold long sides of chicken over butter mixture, then fold up ends and secure with toothpick(s).


5. Mix parsley, paprika, salt and pepper with cooled toasted Panko. Dip each piece of chicken into buttermilk, then coat lightly and evenly with panko mixture. Place chicken, seam sides up on rack in pan.


6. Bake uncovered around 35 to 40 minutes, or until chicken is no longer pink in center. (Don't forget to remove the toothpicks before eating!!!)

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This is the best tasting broccoli I have ever made. Before tonight I dreaded making broccoli but now I will make it all the time because this was so good.

Broccoli with Red Pepper Flakes and Toasted Garlic

2 teaspoons Olive Oil
6 cups broccoli florets (about 1 head)
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
3 garlic cloves, thinly sliced
1/4 cup water

Heat olive oil in a large nonstick skillet over medium-high heat. Add broccoli, kosher salt, crushed red pepper, and sliced garlic. Sauté 2 minutes. Add 1/4 cup water. Cover, reduce heat to low, and cook for 2 minutes or until broccoli is crisp-tender.

The orignal recipe can be found at the following link.
http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=1591070