Bacon Chicken Kiev

Bacon-Wrapped Stuffed Brats worked so well, I thought I'd branch out and try it with a non-pork-based meat product. I'd never made Chicken Kiev, or even eaten it, so when I looked up a few recipes, I was surprised to discover that the traditional method coats the chicken breast in breadcrumbs. I decided to skip that step entirely and just stick to the bacon.

2 cloves garlic
½ t salt
½ c butter, softened
2 T finely chopped parsley*
2 T finely chopped tarragon*
2 T finely chopped chives*
¼ t pepper
2 t lemon juice
4 boneless, skinless chicken breasts (1½ lbs)
8 slices bacon (½ lb)

1. Mash garlic with salt to form a paste.
2. Mix with butter, herbs, pepper, and lemon juice until well blended.
3. Roll into a log in waxed paper or plastic wrap and refrigerate until solid.
4. Place chicken breasts one at a time in a gallon-size plastic bag and pound to about ¼-in thickness.
5. Cut herbed butter into 4 pieces. Wrap a flattened breast around each piece.
6. Roll bacon around breasts and secure with toothpicks.
7. Bake at 375°F for 45 min or until juices run clear.

*NOTE: You can also substitute 2 t dried herbs, crumbled between your fingers.

Nutrition Facts

Serving Size 1 breast Serving per Recipe 4

Amount per Serving Calories 451 Total Fat 31.7 g   Saturated Fat 17.4 g   Polyunsaturated Fat 1.8 g   Monounsaturated Fat 9.7 g Cholesterol 157 mg Sodium 1056 mg Potassium 127 mg Total Carbohydrates 1.6 g   Dietary Fiber 0.2 g   Sugars 0.1 g Protein 39.9 g