Turkey Kiev - a classic restaurant favorite gets updated with the use of turkey! Turkey or chicken breast fillets are stuffed with an herbed butter and coated with Japanese breadcrumbs. When the roll is pierced with a fork or cut open, the turkey emits a jet of fragant, melted butter. Fancy and delicious!
What's for Dinner:
Baked Spinach Bacon Pinwheels Appetizer
Garlic Green Beans
Roasted New Potatoes
Molten Spiced Chocolate Cakes
Turkey or Chicken Breast fillets - 6
Butter, softened to room temperature - 3/4 cup
Parsley, chopped - 1 Tbsp
Chives, chopped - 1 Tbsp
Pepper – 1/8 tsp
Salt – 1/8 tsp
Japanese Breadcrumbs (you may use unseasoned breadcrumbs) - 1/2 cup
Dried Parsley - 2 tsp
Dried Minced Garlic - 2 tsp
Dried Oregano - 2 tsp
Preheat oven to 400 degrees. Spray baking stone or cooking sheet with cooking spray.
1. Mix green onions, parsley, salt and pepper into softened butter.
2. Place individual turkey or chicken breast fillets in plastic bag and flatten with rolling pin by exerting pressure rolling in all directions until fillet is about 6 inches by 6 inches and evenly thick.
3. Divide herb butter into 6 portions. Roll into logs and place in the center of each turkey fillet.
4. Starting at one end, carefully wrap Turkey Fillet around butter, tucking in ends, and place roulade with seam side down.
5. In small bowl, combine breadcrumbs, parsley, garlic and oregano.
6. Spray roulades with cooking spray and roll roulades in breadcrumbs until evenly coated. Place on cooking sheet and cover with foil.
7. Bake in preheated oven for 25 minutes and coating turns golden brown. When serving, be sure to warn your guests that when they pierce the roulades or cut them open with a knife, that the steam will be hot and the melted butter will ooze out.