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Mushroom Chicken Kiev
This recipe is kosher for Passover.
Mushroom Chicken Kiev Eileen Goltz | Meat
6 hours 50 minutes
4½ hours
40 minutes
12 servings

This entrée, is a beautiful presentation for any meal and can be made weeks in advance.

  • 12 skinless, boneless chicken breasts (one per person)
  • 1 cup chopped portabella mushrooms
  • 1 cup chopped margarine
  • ½ cup onions, minced
  • 1 Tablespoon oil
  • ½ cup pareve margarine
  • ¼ teaspoon cayenne pepper
  • 1 Tablespoon garlic, minced
  • ¼ teaspoon parsley flakes
  • 4 jumbo eggs, beaten and thinned with some water
  • 4 cups matzo meal
  • Oil, for frying

  1. With margarine at room temperature, whip in food processor with cayenne pepper, garlic and parsley. Form into a log on foil and freeze for 4 hours or more.
  2. In a skillet sauté the mushrooms and onions in the Tablespoon of oil. When the mixture is soft set it aside to cool and then cover and refrigerate.
  3. Flatten chicken breasts, one at a time, between layers of waxed paper or plastic wrap, using a meat mallet.
  4. Place 1 Tablespoon frozen margarine with seasonings 1/4 of the way down the long side of a chicken breast.
  5. Place 1/2 to 1 Tablespoon of the mushroom mixture on top of the frozen margarine.
  6. Fold top portion of chicken breast down and fold sides in first before you fold down rest of chicken breast (like making a blintz).
  7. Dip chicken breast in matzo meal, then into egg wash, then into matzo meal a second time for a thicker coating. Place on baking sheet and refrigerate for 30-60 minutes to cool chicken breast from handling.
  8. Heat oil in deep pan.
  9. Gently spoon-drop chicken bundles into hot oil and cook just until lightly brown, about 4-6 minutes.
  10. Drain on brown paper bag.
  11. Line a baking sheet with parchment paper and place chicken on paper.
  12. Bake in the oven at 350°F for 25 minutes.

You can make a sauce for the Kiev. Pour the remaining oil out of the frying pan after you finish cooking the chicken but don’t clean the pan. Make a second batch of the margarine mixture, place it in the sauté pan you cooked the chicken, melt it and then thicken it with a mixture of 1 to 2 Tablespoons of potato starch and 1 to 2 cups of wine. You can spoon the sauce on a plate before you place the chicken bundle on plate or pass it as a side sauce.

Notes: The chicken can be frozen before or after it has been baked. You can package the leftovers for Shabbat.

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