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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Chicken Kiev Recipe

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This recipe for Chicken Kiev, by , is from The Moore Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patricia Moore


1/2 cup softened Butter
1 clove minced Garlic
2 t. chopped Chives.
2 t. chopped Parsley
1/2 t. Rosemary

4 Chicken Breasts
Wheat Germ
2 Eggs, beaten

Combine the butter, garlic, chives, parsley, salt, rosemary and pepper.
Turn out butter mixture into a piece of waxed paper.
Roll waxed paper into a 3/4 inch tube.
Place the butter into the freeze until very hard.

Pound chicken breats until 1/4 inch thick.
Cut the frozen butter into 4 pieces and add one piece to each breast.
Roll the chicken breasts around the butter and secure with string.
Dredge chicken in wheat germ, then eggs, then wheat germ again.
Chill until ready to serve.

Preheat oven to 325F.
Bake chicken breasts uncovered until done, about 1 1/4 hours.
Baste with butter near the end of cooking to make them golden brown.

Personal Notes:
Personal Notes:
From Mom Moore's Family Cookbook. We use panko breadcrumbs instead of wheat germ. Mom Moore recommends serving this with Barley Pere Jacques.




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