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
- 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.
- 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.
- Flatten chicken breasts, one at a time, between layers of waxed paper or plastic wrap, using a meat mallet.
- Place 1 Tablespoon frozen margarine with seasonings 1/4 of the way down the long side of a chicken breast.
- Place 1/2 to 1 Tablespoon of the mushroom mixture on top of the frozen margarine.
- Fold top portion of chicken breast down and fold sides in first before you fold down rest of chicken breast (like making a blintz).
- 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.
- Heat oil in deep pan.
- Gently spoon-drop chicken bundles into hot oil and cook just until lightly brown, about 4-6 minutes.
- Drain on brown paper bag.
- Line a baking sheet with parchment paper and place chicken on paper.
- 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.