Recipe: Land O Lakes Chicken Kiev with Mushroom Filling (1981)

LAND O LAKES CHICKEN KIEV

"Serve with rice pilaf and Caesar salad."

FOR THE FILLING:
1/3 cup chopped fresh mushrooms
1/4 cup Land O Lakes Unsalted (Sweet) Butter, softened
1 (2-oz.) jar diced pimiento, drained
1 tbsp. chopped green onion
1/4 tsp. salt
1/8 tsp. pepper
FOR THE CHICKEN:
4 whole skinless, boneless chicken breasts
4 cup Land O Lakes Unsalted (Sweet) Butter
1/2 cup fine, dry bread crumbs
14/ tsp. each thyme leaves and rubbed sage
Fluted Whole Mushrooms (optional, recipe follows)

Combine all filling ingredients. Divide into 4 equal portions. Freeze portions for 30 minutes or longer.

TO COOK:
Heat oven to 350 degrees.

Flatten each chicken breast to about 1/4-inch thickness by pounding between sheets of waxed paper. Place a portion of frozen filling onto each flattened breast. Roll and tuck in edges of chicken; fasten with skewer or wooden picks.

In ungreased (12x8-inch) baking dish melt 1/3 cup butter in oven (4 to 6 minutes).

Combine bread crumbs, thyme and sage. Dip rolled chicken in melted butter, then coat with crumbs. Place chicken in same baking dish; sprinkle with remaining crumbs.

Bake for 55 to 65 minutes or until chicken is fork tender.

TO SERVE:
Remove skewer or picks before serving. To serve, spoon butter over chicken.

FLUTED WHOLE MUSHROOMS:
If desired, serve fluted whole mushrooms as an accompaniment. Flute fresh whole mushrooms. Remove chicken from oven 15 minutes before the end of baking; dip mushrooms in butter in bottom of dish and place around chicken. Return to oven, continue baking.

Yield: 4 servings. 231 mg. sodium/serving
From: Recipelink.com
Source: Recipe booklet: Land O Lakes Unsalted Butter Cookbook, Land O Lakes, Inc., 1981