Ready for the oven.

This was really a good dinner. Easy to make and only takes about45 minutes including prep work. Give it a try.

Chicken Kiev
Spinach Salad
fresh tomato, carrot strips, basil, fresh lemon cucumbers, lite lime dressing

Here is the recipe. Enjoy!

Chicken Kiev
(Rosh Hashanah)

Source: Robin Young
Serves: 2

2 boneless and skinless Chicken Breasts
1 Lemon

Herb Butter:
½ c unsalted Butter at room temp
1 T fresh Chives, chopped
1 lg clove Garlic
¼ t Sea Salt
¼ t fresh ground Pepper

Chicken Dredge:
Matzoh flour, or panko or breadcrumbs
1 lg Egg
1 T Water
1 T fresh Lemon Thyme
¼ t Sea Salt
¼ fresh ground Pepper
Olive Oil

Pre heat oven to 425°F

Herb Butter: Can be made ahead
Combine the soft butter with the chives, garlic, salt and pepper. Cover with clear wrap and roll into a log. Place in refrigerator for more than 30 minutes to stiffen.

Pour ¼ cup olive oil into a baking dish to coat.

Pound the chicken breast to ¼ inch. Place several small pats of butter (3) in the center of the pounded breast. Squeeze fresh lemon juice on the pounded breasts. Roll and stabilize with the toothpicks.

Coat the chicken with flour. Then dip into the beaten egg that has 1 T of water added.

Combine the lemon thyme, salt and pepper to the Matzoh. Mix to combine. Dip the chicken into the Matzoh and coat. Place seam side up into the baking dish.

Bake at 425°F for 15 minutes. Reduce the heat to 375°F for 10 minutes. Baste several times with the drippings.