Sunday, October 4, 2009


Tonight Berl & Donald came over for dinner.  I made Rachael Ray's Chicken Kiev, Cheesy Orzo, and creamed corn (I didn't read the label clearly, I thought it was regular corn which I am not a fan of but Donald prefers it to broccoli).  We also had Jello Instant Oreo Dessert which I made this morning.  After dinner, we played Sorry.  Donald beat us despite our group effort to keep him from winning.

I didn't use fresh herbs for the Kiev, I just used some italian seasoning mix from the cupboard and fresh garlic.  Next time, I think I will lightly brown or seal the chicken in the oil and then bake it.  I ended up needing to add a cup of water to the orzo in the end and let it go for another 5 minutes and was happy with it. I also used the thin sliced chicken breasts instead of slicing open regular ones.  I am undecided as to whether I'll do that again.  I probably will has it is lesson hassle, all I had to do is pound them down to 1/4 inch.  Each piece was only 4 ounces.  I guess that is fine, Donald had 2.  (If he moves in, feeding a 16 year old boy will be much different than feeding a 10 year old girl.)

Everyone liked the Chicken Kiev (recipe & link below) and only Berl & I liked the Cheesy Orzo (recipe & link below).

I completely forgot to take pictures of the finished product. So I just have 2 cooking pictures and then pictures of the recipes with my notes on them.  I like to make a note on the page of when I made that recipe last and who liked it.  The cheesy orzo says, 10/04/2009, Amy & Berl liked it, Kathryn & Donald do not like it. (Kathryn & Donald's dislike will not stop me from making it again. . . ) Although, in the future, I will probably half it as it does make quite a bit.

So today, I took a couple of pictures (see today's below) and made a dinner for my family.  Making progress on a couple of my goals!

  • Vegetable oil, for frying
  • 4 pieces boneless, skinless chicken breast (6-8 ounces each) or 4 chicken cutlets (6 ounces each)
  • 10 blades fresh chives, chopped to about 2 tablespoons
  • A palmful fresh parsley, finely chopped to about 2 tablespoons
  • A palmful fresh dill, finely chopped, about 2 tablespoons
  • 1 clove garlic, finely chopped
  • 6 tablespoons chilled butter
  • 1 cup flour
  • 2 eggs
  • 1 cup plain bread crumbs
  • A wedge lemon
  • Salt and pepper
  • Plain, round toothpicks (for securing chicken)
In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium-high heat. The oil needs to be 360°F for frying. If you do not have a frying thermometer, add a cube of white bread to the hot oil. If the bread browns in a count to 40, the oil is ready.

Cover work surface with waxed paper. Arrange breasts on paper. Butterfly small chicken breasts: cut into flesh and across, but not through the breast, and open them up. The cutlets may just be removed from package and arranged on waxed paper. Cover breast meat with a second sheet of waxed paper. Pound out cutlets to 1/4-inch thick with a small heavy skillet or a rubber mallet. Be careful not to tear meat. Roll up waxed paper and breasts and set aside.

Combine chopped herbs on cutting board with chopped garlic. Cut six tablespoons cold butter into four pieces (1 1/2 tablespoons each) and coat each piece liberally with the herb garlic mixture.
In three disposable pie tins, add flour, eggs beaten with a splash of cold water and bread crumbs (one ingredient in each tin).

Uncover chicken and squeeze a wedge of lemon over breasts. Season chicken with salt and pepper. Place an herb-covered piece of butter on each piece of chicken. Wrap and roll cutlets tightly up and over the butter cubes. Secure stuffed chicken with toothpicks. Roll stuffed breasts in flour, then egg, then bread crumbs.

Fry the Chicken Kiev bundles 7-8 minutes on each side until deep golden brown all over.


  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1/2 small onion, chopped
  • 2 cloves garlic, chopped
  • 2 cans (14 ounces) chicken or vegetable broth or stock
  • 2 cups orzo pasta (enriched rice may be substituted)
  • 1/2 cup grated Parmigiano or Romano
  • Salt and freshly ground black pepper


Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more.

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