Last week we celebrated spring Russian style with the traditional recipe from Shrovetide, Blini. Then, yesterday we woke up and wondered if we weren’t in Russia – snow covering the ground in April?! It somehow seemed fitting to be cooking up yet another dish from the country that’s home to Siberia. This time we chose a healthy version of a traditional Russian dish – Chicken Kiev.
We began by mixing melted butter with freshly chopped dill, garlic, salt and pepper. We then refrigerated the mix for an hour. In the meantime, the kids got to use a meat mallet again (yes, we finally bought a real one!) to pound the chicken breasts to a quarter of an inch thickness.
Once the chicken was the right thickness, we spread 1-1/2 teaspoons of the butter mixture over the top of the narrow end of the chicken, then rolled it toward the wider end and secured it with toothpicks.
Next dad separated the egg whites and mixed them with water and butter in a small bowl. The whole wheat bread crumbs were added to another bowl. Then dad soaked each chicken roll in the egg mix and coated it in the bread crumbs under the watchful eye of Miss A.
While this isn’t as creamy as traditional Chicken Kiev (or as fried), it was a tasty take on chicken for a weeknight meal – and one that didn’t pile on the calories. Dad, Mr. N and I gave it 2 spoons. Miss A actually enjoyed it the most (either that or she was just hungry) and gave it 3 spoons. She even liked it so much, she blogged about it. 😉
As for the leftovers, they reheated well and if you’re pressed for time, this is a meal that can be prepared a day ahead of time. Overall, this was a good and healthy take on chicken and a recipe that we had never before tackled. If we make this again, and it’s a distinct possibility, I might consider incorporating some more spices – it’s always fun to play around with new blends. спокойной ночи (Goodnight in Russian.)
Print this recipe: Healthy Chicken Kiev