K Is For Kiev.

K is for Kiev. Chicken Kiev.
But wait, you say.
You've already done K.

But, no, no, no. You don't say that because you don't remember that.
How many remember what I did for "K."
Raise your hands.
Yup, that's what I thought.

It was so memorable that even I didn't remember it.
It was Kohlrabi.

I tried it two different ways and I just don't think there is a way it can be prepared that I would like at all.
So, I decided to make Chicken Kiev for K.

I went out to the garden and snipped some chives, parsley, and just a tiny bit of tarragon.

Bone-in chicken bosoms were on sale the other day, so I bought a few packages.
Just stick your thumb underneath the skin and pull off.

Then run your thumb between the meat and the bone and pull the ribs and cartilage out.
Super simple.
No knives need be involved.

And here are my skinned and de-boned little bosoms.

You know I saved all the parts.

Coarsely chopped some onion, celery, and carrot.

Added the veggies to salted, boiling water.

Tossed in the chicken bits.

And cooked and cooked and simmered away.
Making a stock for later use.

Next I put a chicken breast inside a zip lock bag and started pounding.

Held up to the light, this is what it looked like when I started.

Needs a bit more pounding to even it out.

Looks good here.

I finely chopped the chives and parsley, then decided to add in basil, and just a smidgen of the tarragon, because I knew somebody in my crew would get a miniscule leaf of the tarragon, spit it out and declare, "There's something that tastes funny in this."

I used about 2 tablespoons of butter for each ball and rolled them in the herbs.

Place a butter ball in the chicken.

Roll up and secure with toothpicks.

My bowls are ready for dipping.
On the far left is flour seasoned with salt, pepper, and Adobo seasoning.
Middle is a beaten egg.
On the right is Panko bread crumbs, flour, and semolina flour.

Flour, egg, and breading mixture.

Here are the battered rolled bosoms.
While I prepare some other stuff, I let this set in the fridge.

Here, I'm starting on my Queso dip:
Velveeta cheese
Cream cheese
Heavy cream
Chili powder
Cayenne
Cumin
Salt and Pepper

Just nuked it until creamy.

Mr. Hawthorne sliced some corn tortillas
and fried them up.

Quite a nice little snack.

Chicken goes into the hot oil.

Turn over after about 4 minutes.

Next, I cooked the broccoli so that it was still crisp and not mushy.

The brocolli is really tasty in the Queso dip.

And here are my chicken bosoms, draining.

Broccoli with queso dip and chicken Kiev.

I just cut into the chicken Kiev. The steam is steaming out and the butter is buttering out onto the plate.

Give me a good chicken Kiev any day over Kohlrabi.