Garlicky Chicken Kiev with Herb Salad

by Rachael Ray Show Staff 9:00 AM, June 30, 2015

Aired June 30, 2015

Serves 4

1 stick butter, softened at room temp
1/4 cup green garlic, finely chopped or 2 cloves garlic, finely chopped
A small handful (6 to 8) ramps or 2 to 3 spring onions or 4 scallions, well-trimmed and finely chopped
2 spring onions or 4 thin scallions, well-trimmed and finely chopped
2 tablespoons thyme, chopped
2 teaspoons lemon zest
4 pieces boneless, skinless chicken breast
About 1/2 cup flour
2 eggs
1 cup panko or homemade breadcrumbs
1/2 cup fine breadcrumbs
A sprinkle freshly grated nutmeg
1/4 cup grated Parmigiano-Reggiano or parmesan cheese
About 1/4 cup canola, grapeseed or olive oil
1 bundle upland cress or baby arugula, trimmed and picked
1/2 cup mint leaves
1/2 cup flat-leaf parsley tops
1/4 cup tarragon, leaves picked
2 cups baby greens of any kind
Juice of 1/2 lemon plus wedges to serve
EVOO – Extra Virgin Olive Oil, for drizzling


Combine softened butter with garlic, ramps, spring onions, thyme, lemon zest and salt in a food processor. Scrape onto parchment paper and roll into a log, twisting ends to wrap butter log tightly. Refrigerate to firm or freeze 30 minutes. 
Cut deep pockets into each piece of chicken breast with a small, sharp knife. Cut 4 discs of butter about 3/4-inch thick and nest one into each chicken breast in the cut pockets. 
Arrange 3 dishes: one with flour, another with the beaten eggs and the third with panko and breadcrumbs with cheese & a little nutmeg. Season each dish with salt and pepper.  Bread the chicken, coating them in flour, then egg and ending with breadcrumbs. 
Heat oil, 4 turns of the pan, in a wide, shallow skillet over medium to medium-high heat.  Cook the chicken 12-15 minutes, turning occasionally. 
Combine greens and dress with lemon juice, a drizzle of EVOO and season with salt. 
Serve Kiev with lemon wedges and greens alongside.