Turkey Kiev -

Turkey Kiev

Ingredients

Herb butter:

¼ cup white wine
1 garlic clove, chopped
2 tablespoon parsley, chopped
2 tablespoons chives, chopped
1 tablespoon dill, chopped
1 tablespoon mint, chopped
¼ teaspoon salt
¼ teaspoon white pepper, ground
¼ cup butter, unsalted, softened

Kiev:

8 small whole turkey tenders/breasts
1 ham, baked, 6 oz piece
1 egg
4 tablespoons butter, unsalted and melted
1 ½ cups saltine crumbs
1 teaspoon paprika

Details

Serves: 8

Method

Prepare Herb Butter: Combine wine and garlic in small saucepan. Bring to boil; cook about 4 minutes or until almost evaporated. Scrape into bowl and cool. Stir in parsley, chives, dill, mint, salt, pepper and butter. Spread butter mixture into 6 x 2" rectangle on piece of waxed paper. Wrap and place in freezer until firm.

Prepare Kiev: Cut horizontal slit, about 3 ½ " into thick side of tenders/breasts, cutting about ¾ enough to make pocket. Cut ham into eight 3 x 1x ¼ " pieces. Cut herb butter into 8 pieces ¾ " long.

Place 1 piece of ham and some butter into each pocket. (If pocket does not close at seam, cut pockets slightly larger) Beat together egg and 1 tablespoon melted butter in shallow dish. Combine crumbs and paprika in second shallow dish.

Carefully dip turkey Kievs in egg, then in crumbs to coat. Place in lightly greased 13 x 9x 2" baking dish. Drizzle with remaining butter. Refrigerate. Place in freezer 30 minutes before baking.

Bake in preheated hot oven (425ºF) for 25 minutes. Serve immediately.

Related food category:

• Chicken and Poultry