Chicken Kiev

Ingredients:
4 chicken breasts
4 Tbsp butter
4 cloves garlic
4 tsp lemon juice
2 eggs
1/2 cup milk
2 cups bread crumbs
1 tsp salt and pepper
2 dashes parsley

Preheat the oven to 350. Pound chicken until it's the same thickness throughout. Place butter, garlic, lemon juice and parsley in center. Roll chicken up tightly and seal it with toothpicks.

Mix eggs and milk until smooth. Mix breadcrumbs, salt and pepper together. Dip chicken in milk mixture and then roll in breadcrumbs. Bake 15-20 minutes or until firm.

Pull out toothpicks and serve.

What I did differently from the recipe:
I halved the egg and milk mixture, knowing that would be plenty because I only had three chicken breasts. If you have a different amount of breasts than the recipe says, just remember, use a 1:1:1 ratio. Simple! Oh, and... (ahem)... I obviously didn't use toothpicks. I don't actually have toothpicks in the house so I used skewers instead.

What I'll do differently next time:
Nothing.

Verdict:
Neutral. I always hesitate to give a thumbs down to a recipe that I just am not a huge fan of. I want others to try this recipe because it definitely had the possibility of being great! For me, the middle was just too juicy with the butter, so the consistency was wrong. The flavor was great but I just didn't enjoy this recipe enough to add it to my "Keep" pile. You may love it though!

Printable version:

Ingredients:
4 chicken breasts
4 Tbsp butter
4 cloves garlic
4 tsp lemon juice
2 eggs
1/2 cup milk
2 cups bread crumbs
1 tsp salt and pepper
2 dashes parsley

Preheat the oven to 350. Pound chicken until it's the same thickness throughout. Place butter, garlic, lemon juice and parsley in center. Roll chicken up tightly and seal it with toothpicks. Mix eggs and milk until smooth. Mix breadcrumbs, salt and pepper together. Dip chicken in milk mixture and then roll in breadcrumbs. Bake 15-20 minutes or until firm. Pull out toothpicks and serve.