Microwave Chicken Kiev For 2 Recipes

Steps:

• Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
• Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
• When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
• In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
• In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.

Steps:

• Combine the butter, onion, parsley, garlic powder, tarragon and pepper. Shape mixture into six pencil-thin strips about 2 in. long; place on waxed paper. Freeze until firm, about 30 minutes. Flatten each chicken breast to 1/4 in. Place one butter strip in the center of each chicken breast. Fold long sides over butter; fold ends up and secure with a toothpick. In a bowl, beat egg and milk; place coating mix in another bowl. Dip chicken, then roll in coating mix. Place chicken, seam side down, in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° or until the chicken is no longer pink and the juices run clear. Remove toothpicks before serving. Microwave Directions (timing based on a 1100-watt oven): Place chicken in a greased glass pie plate. Microwave on high for 2-1/2 minutes. Turn plate; microwave for 1-2 minutes or until juices run clear. Let stand 5 minutes.

Steps:

• In a small bowl, combine 3 tablespoons butter, chives, garlic powder and pepper; shape into four cubes. Cover and freeze until firm, about 10 minutes. , Meanwhile, flatten chicken breast halves to 1/4-in. thickness. Place a butter cube in the center of each. Fold long sides over butter; fold ends up and secure with a toothpick. , In a shallow bowl, combine the cornflakes, cheese, parsley and paprika. Melt remaining butter. Dip chicken into butter; coat evenly with cornflake mixture. Place seam side down in a microwave-safe dish. , Microwave, uncovered, on high for 5-6 minutes or until chicken juices run clear and a thermometer reads 170°. Remove toothpicks. Drizzle chicken with pan drippings if desired.

Steps:

• Place 2 tablespoons butter in small custard cup.
• Microwave at 10% 20 to 40 seconds or until soft.
• Stir in chives, garlic powder and white pepper.
• Shape the butter mixture into 2 rectangles on small square of wax paper.
• Freeze 10 minutes, or until firm.
• Pound chicken breasts with flat side of meat mallet to 1/8 inch thickness; set aside.
• Place remaining 3 teaspoons butter in small bowl.
• Increase power to High; microwave 30 to 45 seconds, or until melted.
• Set aside.
• Combine corn flake crumbs, Parmesan cheese, parsley flakes and paprika in shallow dish or on sheet of wax paper; set aside.
• Place frozen butter rectangle at end of pounded chicken breast.
• Fold end over butter.
• Fold in sides, then continue rolling.
• Secure seam with wooden picks.
• Roll in melted butter, then in crumbs.
• Place seam side down in 14-ounce square individual casseroles.
• Microwave at High 2 1/2 to 4 minutes, rotating and rearranging chicken after half the time, or until no longer pink and uices run clear.

Steps:

• In a 1-1/2 to 2-quart casserole combine chicken pieces, water, carrot, celery, salt and savory; cover.
• Microwave at High 18 to 20 minutes, or until chicken is no longer pink, turning pieces over and stirring broth 2 or 3 times during cooking.
• Skim fat.
• Remove chicken.
• Skin and bone chicken; cut into pieces.
• Return to soup; cover and set aside.
• In small bowl blend dumpling ingredients well.
• Drop by tablespoons onto soup; cover.
• Microwave at High 2 to 3 minutes, or until dumplings are light and springy to the touch and no longer doughy.