Bridget, my wife, is the best. She’s an amazing cook, and the best thing she makes is her Chicken Kiev.

It’s like the best fried chicken you’ll eat, only filled with butter and garlic.

Here’s how she does it:

  • Pound 4 chicken breasts flat (you’re going to roll them up later)
  • Sprinkle with S&P
  • Filling: (Sprinkle 1/4 on each breast)
    • 1 tblsp. chopped green onion
    • 1 tblsp. chopped fresh parsley
    • 1 clove of garlic minced
  • 4 tblsp. chilled butter (cut lengthwise in 4 long pieces)
  • Add a butter piece to the filling and roll them up

Lightly coat the chicken roll ups with flour then dip in a little beaten egg.

Then dip in bread crumbs, the egg again and the bread crumbs one last time.

Chill for an hour.

Bake at 400 degrees for 15 to 18 minutes.

This is one of the ways that I know my wife loves me.

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Tonight we’ve discovered an amazing new concoction to add to our arsenal, the lemony-basil dressing from Giada’s Basil Chicken. When I got home from work, I marinated a whole, cut-up chicken in:

  • 1/3 cup | Extra virgin olive oil
  • 1/2 cup | Freshly squeezed lemon juice
  • 1 1/2 tsp. | Fennel seeds (slightly crushed)
  • Salt & Pepper to taste

I placed everything in a large ziploc bag and tossed it in the fridge. I lit the grill as Bridget made the basil dressing. First, she harvested some basil from the garden. Then she added it (amount), 1/4 cup of freshly squeezed lemon juice, 2 tsp. lemon zest , (amount) extra virgin olive oil, and salt and pepper to taste. After these ingredients had been added to the blender, she blitzed it. A few seconds later, and amazing emerald potion was created.

After about 30 minutes, I removed the marinated chicken from the fridge and threw it on the grill. After it was done, I set it aside to rest under a tent of foil. While the chicken rested, I diced some zuccini and tossed it with some olive oil, and salt and pepper. I grilled it under tender crisp, about 6 to 8 minutes. I also reheated some left over corn salad from Sunday night.

The plate was served as grilled chicken with the basil dressing drizzled over top, with tender-crisp zucchini and corn salad.