Recipe: Chicken Ala Kiev

Chicken Ala Kiev

Hey guys, another foodie party idea here. This Chicken Ala Kiev sells like pancakes after I took it out of the oven - gone in less than 2 minutes! So I know it's worth to share online ^_^

It was actually mom's idea to revive this simple chicken recipe she learned from her sister. She called me one morning to help her bake the food. She simply gave me instructions and left the kitchen. I actually have no idea what she wants me to do, but as soon as I followed the first few instructions she noted on a piece of paper, I slowly remembered the familiar looking dish, especially after I finished throwing the breads on top of our muffin pan and carved it into flower-shell like forms. I know this dish! I use to eat it when I was a child!

So without further I do, here's our family's version of Chicken Ala Kiev recipe:

Ingredients:

a thick loaf of bread

bell pepper

butter

button mushroom, diced

4 chicken breast
250ml all purpose cream
2 tbsp cornstarch (dissolved in 3 tbsp water)
quarter cup of flour
salt and pepper

Cooking Procedure:

1. Boil skinless chicken breast and set aside, including a cup of the broth. Slice into small cubes.
2. Lightly brush the each of the bread with butter (yes we love butter!)

3. Press the breads into a muffin pan and form it into flower like shapes.

4. Preheat the oven at 375°F. Bake the formed breads for 10 minutes. Set aside.
5. In a pan, saute bell pepper and mushroom in 3 tbsp of butter. Cook for about 5 minutes.
6. Add flour and season with salt and pepper. Make sure the flour is incorporated well.
7. Add the chicken and gradually add broth and all purpose cream.
8. Add cornstarch to thicken it more.
9. Pour the mixture, 1 tbsp per baked bread.
10. Top with cubes of quickmelt cheese and bake it again for another 2 minutes. Serve and enjoy.

In our case, we failed to bring it back to the oven again because we thought the bread is toasted enough. I will definitely try this dish again. On Christmas and New Year dinners perhaps?