Savory Chicken Kiev With Pecan Wild Rice
|Long grain and wild rice||6 Ounce (1 Package)|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Chicken breasts||3 Large|
|Flour||1⁄4 Cup (4 tbs) (For Coating)|
|Egg||1 , beaten|
|Corn bread crumbs/Bread crumbs||2⁄3 Cup (10.67 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||1 Tablespoon|
In advance, cream contents of rice-seasoning packet and 1/2 cup butter or margarine together.
Shape into a 4-inch-long roll.
Cut in half crosswise and then lengthwise into 3 equal pieces.
Slice chicken breasts in half; skin and bone them carefully.
Place each piece of chicken between sheets of waxed paper; pound with side of meat mallet or rolling pin until very thin.
Place a piece of the seasoned butter on each piece of chicken.
Fold sides of chicken pieces over butter to seal completely and roll up.
Fasten with small metal or wooden skewers.
Roll in flour.
Dip in egg and roll in corn flakes or bread crumbs to coat evenly.
Refrigerate at least 1 hour before cooking.
Before serving, preheat oven to 450°F (233°C).
Butter a shallow baking pan.
In a medium saucepan, combine rice, water, 1 tablespoon butter or margarine and salt.
Bring to a boil.
Cook over low heat until all water is absorbed, about 25 minutes.
Arrange chilled rolls in buttered baking pan.
Bake until chicken is tender, about 18 to 20 minutes.
Stir pecans and parsley into rice.