Chicken


I absolutely guarantee that the recipes on this page taste way better than the page looks! This is just silly. Anyway, the first is one of my hubby's specialties, and very yummy. I think the next one came from a milk calendar - probably when James Barber was still doing them.


CHICKEN KIEV
3 lrg boneless, skinless chicken breasts
butter
salt and pepper
seasoned flour 		1 egg, slightly beaten
2 tbsp. water
fine breadcrumbs
Split each breast into 2 fillets of equal size. Pound fillets very flat and thin. Shape butter into 1/2 x 2 inch rolls, allowing 1 roll for each fillet. Freeze rolls until very hard. Sprinkle fillets with salt and pepper. Take one roll at a time from freezer and place it on the fillet. Fold in ends well and roll into a neat roll, encasing butter completely. Secure with toothpick. Repeat with remaining fillets.
Coat rolls in seasoned flour. Dip into beaten egg, diluted with water, and then in breadcrumbs. Brown quickly in plenty of hot butter. Drain and place in a hot oven for about 5 minutes. Remove picks and serve immediately. Mushroom sauce may be served with rolls.


CHICKEN BROCCOLI LEMON CRISP
1 lb. boneless, skinless chicken breast
2 tbsp. cornstarch
2 tbsp. Dijon mustard
1/4 cup sour cream
1-1/2 tsp. grated lemon peel
3/4 cup breadcrumbs 		2 tbsp. butter
2 cups milk
1/4 cup mayonnaise
2 tbsp. lemon juice
1 bunch broccoli
1/4 cup grated Parmesan cheese
Preheat oven to 350°F. Cut chicken into cubes. In large skillet, melt 1 tbsp. butter. Add chicken and cook over medium heat until lightly browned. Stir in cornstarch. Add milk, stir until mixture comes to a boil and thickens. Add mustard, mayo, sour cream, lemon juice and peel.
Cut broccoli into florets, steam 1 minute and drain. Arrange in 2 litre baking dish. Spoon chicken over top. In a fry pan, melt rest of butter, add breadcrumbs and cook 2-3 minutes, stirring constantly. Sprinkle over chicken. Top with cheese. Bake 15 minutes or until bubbling around edges.



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