The Common Man Chicken Kiev
If you're feeling nostalgic, check out this well-loved dish from early Common Man days. Tender chicken is stuffed with garlic, butter, herbs, and a little breadcrumb to hold it all together, then breaded and baked. Crisp outside, buttery and aromatic inside, and served with a rich supreme sauce...no wonder it was a mainstay for so many years!
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp butter, melted
- ½ cup panko bread crumbs
- ½ cup finely crushed Ritz crackers
- 1 tbsp grated parmesan
Stuffing:
- ¼ cup breadcrumbs, homemade or store bought
- 2 cloves garlic, minced
- 2 tsp freshly chopped parsley
- 3 fresh basil leaves, chopped
- 3 tbsp butter, softened
Supreme Sauce:
- 4 tbsp butter
- ¼ cup flour
- ½ cup heavy cream
- 2 cups chicken stock
- splash white wine
Instructions
- Make the stuffing by stirring the herbs, minced garlic and breadcrumbs into the softened butter (you can also buzz together in a food processor). Chill well.
- Make the supreme sauce. Whisk the butter and flour together in saucepan over medium heat. Cook for two minutes. Add the wine, then the stock and cream, and whisk until smooth. Bring to a boil, then reduce to a simmer and cook for 15 minutes. Season to taste with salt and pepper. Adjust the thickness as needed with stock.
- Between two sheets of plastic wrap, pound the chicken breasts to an even half-inch thickness. Season the chicken with salt and pepper. Place half of the filling in the center of each breast; fold the chicken oven the filling and roll to seal well (almost like a burrito).
- Combine the Ritz crumbs, panko and parmesan together in a shallow dish or plate. Roll each breast in melted butter, then the crumbs, and place in a baking dish.
- Chill the breasts for 20 minutes. Meanwhile, preheat the oven to 325℉.
- Bake for 20 minutes, or until the internal temperature reads 160℉ on an instant read thermometer. Slice and serve with supreme sauce.