Last night at the Japan Bloggers party, Jeremy was waxing poetic about food. “Imagine taking cilantro and mango and making a sort of Chicken Kiev…” he began. We tossed the idea back and forth a little bit before turning to other topics.
This evening, I filled in the gaps of our recipe and tried it. I added a salty prosciutto ham to the filling and opted for a wine-simmered cordon bleu method, rather than a deep-fried Kiev. The preparation is quite simple, but you need to pound the chicken quite thin so that you can roll it.
I’m so glad to have friends who love food. Such great inspirations!
Chicken ala Antipixel
2 chicken breasts, skinless & boneless
2 Tblsp cottage cheese
1 bunch cilantro
1 slice prosciutto
1 small mango (ripe)
2 Tblsp flour
2 Tblsp olive oil
3/4 c white wine
1/2 t chicken bullion granules
1/2 c water or chicken broth (optional)
1 Tblsp cream
white pepper and salt to taste
Lay the chicken breasts flat. Cut the thick side to form a flap and fold back. Pound the chicken until it is about a 1 cm thick.
Lay on the center of each breast - 1 T cottage cheese, about a quarter of the mango, thinly sliced, 1/2 slice of prosciutto, and 1/2 a bunch of shredded cilantro (I used kitchen shears to shred the cilantro directly onto the chicken.)
Carefully fold the chicken over the filling and secure with toothpicks or bamboo skewers. Dust with flour.
Heat oil in a frying pan over medium-high heat. Brown chicken on all sides, then reduce heat, add wine and bullion granules. Cover and simmer for about 30 minutes, or until the chicken is cooked through. You may need to add some additional water during the simmering…keep an eye out.
While the chicken simmers, mince the remaining mango very fine and season with a little bit of white pepper. Set aside. Blend the cornstartch and cream, set aside.
When the chicken is cooked through, remove the chicken from the pan and carefully remove the toothpicks or skewers.
To the simmering liquid, now thickened in the pan, add the minced mango and cook for a minute. If the juices are too thick, add up to 1/2 cup of water or chicken broth. Mix in the cream and cook until the sauce coats the back of a spoon.
Posted by kuri at March 18, 2004 09:29 PMHi, can you explain me what is Chicken Kiev?:)
I’m living in Kiev, so it’s interesting to me:)
Chicken Kiev is chicken breast stuffed with herbed butter. The chicken is rolled in crumbs and deep fried.
It’s probably like French toast, Singapore rice noodles and Russian dressing—tasty, but not actually authentic local food.
Posted by: Kristen on March 19, 2004 08:24 PM