chicken garlic kiev?

Question

I dried the last one out to much . Havn't quite got the knack as yet any advice please

Answer 1

If it dried out, you either cooked it at too high of a heat, or didn't use enough liquid.

First, try Betty Crocker (you can't go wrong with her recipes!) recipe here:

Garlic Chicken Kiev
Tender chicken breasts are baked with a crushed cereal coating so they are crunchy on the outside and juicy on the inside with a flavorful herbal spread.

3 tablespoons reduced-calorie spread, softened
1 tablespoon chopped fresh chives or parsley
1/8 teaspoon garlic powder
6 boneless skinless chicken breast halves (1 1/2 pounds)
2 cups Country® Corn Flakes cereal, crushed (1 cup)
2 tablespoons chopped fresh parsley
1/2 teaspoon paprika
1/4 cup low-fat buttermilk or fat-free (skim) milk


1 . Mix spread, chives and garlic powder; shape into 3x2-inch rectangle. Cover and freeze about 30 minutes or until firm.
2 . Heat oven to 425°F. Spray square pan, 9x9x2 inches, with cooking spray. Flatten each chicken breast half to 1/4-inch thickness between sheets of plastic wrap or waxed paper.
3 . Cut chives mixture crosswise into 6 pieces. Place 1 piece on center of each chicken breast half. Fold long sides of chicken over chives mixture; fold up ends and secure with toothpick.
4 . Mix cereal, parsley and paprika. Dip chicken into buttermilk, then coat lightly and evenly with cereal mixture. Place chicken, seam sides down, in pan.
5 . Bake uncovered about 35 minutes or until chicken is no longer pink in center.
http://www.bettycrocker.com/recipes/Recipe.aspx?recipeId=36811
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Here's a tried and true recipe. Also has directions for either microwave or oven baking.

Garlic chicken kiev
Yield: 1 servings

3 tb Margarine or butter, softened
1 tb Chopped fresh chives or parsley
⅛ ts Garlic powder
6 Boneless, skinless chicken breast halves (about 1 1/2 pounds)
2 c Corn flakes, crushed (about 1 Cup)
2 tb Chopped fresh parsley
½ ts Paprika
¼ c Buttermilk or milk

Mix margarine, chives and the garlic I powder; shape into rectangle, 3 x 2 I inches.
Cover and freeze about 30 minutes or until firm.
Flatten each chicken I breast half to l/4-inch thickness between waxed paper or plastic wrap. Cut margarine mixture crosswise into 6 pieces.
Place piece on center of each chicken breast half. Fold long sides over margarine; fold up ends and secure with toothpick.

Mix corn flakes, parsley and paprika. Dip chicken into buttermilk; lightly and evenly coat with corn flakes mixture.

Arrange chicken, seam sides down, on microwavable rack in microwavable dish.

Microwave uncovered on high 8 to 10 minutes, rotating dish 1/2 turn after 4 minutes, until chicken is done. Let stand uncovered 5 minutes. 6 servings.

Oven Directions: Heat oven to 425!. Spray square pan, 9 x 9 x 2 inches, with non stick cooking spray
Prepare chicken as directed
Place chicken, seam sides down, in pan.
Bake uncovered about 35 minutes or until chicken is done.

http://www.astray.com/recipes/?show=Garlic%20chicken%20kiev

good luck and bon apitite!

Answer 2

Following Betty Crocker's recipe .. or Chef Bob's .. it is difficult to to give YOU a cooking time and temperature ..just because it worked for me. Our ovens may vary 50 degrees from each others .. and I may use much larger chicken breasts than you.
The simple solution is to cook by temperature. Purchase an instant read thermometer and 'temp' your foods for doneness. I find that chicken is juicy, tender and not pink at 155 degrees F .. so that works for me.

Answer 3

350 for 25-30 minutes Or deep fry

Answer 4

i would being willing to say you cooked it to long and a to low a temp..the temp should be between 400 and 425 and give it about 30 to 35 minutes the breading will sear and help maintain natural juices.....