Quantcast

HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH

Foodday

Colman  

Chef Randall Colman

Chef Randall Colman is a Chef Instructor/Associate Professor at the Sullivan County Community College, Loch Sheldrake, NY and co-owner of the Inn Between Restaurant, Syracuse, NY.

 

Boothbay Harbor Chicken Kiev

By Chef Randall Colman

Imagine placing a lobster/butter combination on a chicken breast and then flavoring it with a sumptuous sauce. You'll create an eye-catching Boothbay Harbor Chicken Kiev. This dish is made delicious by the addition of a creamy butter sauce, made with paprika and sherry wine. Spread the sauce over the chicken before garnishing and serving.

Chicken

Ingredients

  • Green peppers, diced, blanched—1/6 cup
  • Shallots, minced, blanched—1 Tbsp.
  • Sweet butter—1 cup
  • Fresh thyme leaves—1 tsp.
  • Lemon juice—2 tsp.
  • Salt and pepper—to taste
  • Lobster meat, cooked, coarsely chopped—2/3 cup
  • Boneless chicken breast, skinless, 5 oz. slice—6 each
  • Spinach leaves—6 each, larger
  • Butter—1/8 cup
  • Flour—2-1/2 Tbsp.
  • Paprika—1 Tbsp.
  • Milk—1-1/4 cup
  • Sherry wine—1/4 cup
Preparation Steps

Cream together butter, pimentos, green peppers, shallots, thyme, lemon juice, salt and white pepper.

Mix butter with lobster.

Pound chicken breast to a uniform thickness. Place spinach and pound lightly to secure in place. Place equal amounts of lobster/butter mixture on each chicken breast. Roll up and secure with toothpicks or butcher twine. Melt butter and brush on chickens.

Sprinkle with cracker crumbs, place on tray to bake. Bake 375 degrees oven for 25 minutes. Remove toothpicks or twine.

For Sauce: Melt butter in saucepan, add flour and paprika. Cook 3-4 minutes while stirring over medium heat.

Add milk slowly while stirring continuously until mixture thickens, add sherry wine.

Simmer sauce for 20 minutes. Stir butter that seeps out of baked chickens into the sauce.

To Serve: place 2 oz. Of sauce on plate. Slice each chicken to 5 slices and fan on top of sauce. Serve rice pilaf and vegetable jardiniere.

 

Provided by Real Butter

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

 
Love
.
Arrow to Top Arrow to Top

This page modified January 2007

 
 
 
 

Mom's Recipes

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 

Kitchen & Home
Markdowns

Bestselling Cookbooks
Cooking Light Store
Kitchen Markdowns
Buy 3 Products, Get 4th Free
Kitchen Bonus Deals
Cookware Rebates
Bestselling Small Appliances

 
.