Caliente Chicken Kiev
Chicken Kiev is a wonderfully buttery dish. The butter spills right out when you slice open the chicken, but also seeps into the meat as you bake the dish with your seasonings. We opted for fresh basil and habanero peppers because we wanted something extra spicy, and this recipe did not fail. It will bring you a nice, slow burn, but if you want hotter, simply add more habanero peppers. Also, when forming the chicken around the butter mixture, hand form it into an egg shape rather than a ball. It will cook more evenly.
Ingredients
- 1 pound ground chicken
- 1 habanero pepper, diced
- 1 stick butter, softened
- 1/2 cup fresh basil, chopped
- 1 teaspoon chili powder
- 1/2 cup bread crumbs
- 1 teaspoon fresh garlic, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Cooking Directions
- Preheat oven to 350 degrees.
- In a mixing bowl, combine butter with basil and habanero pepper.
- Hand mix to form a ball and separate into two small piles.
- In a separate mixing bowl, combine chicken, olive oil, 1/4 cup bread crumbs, garlic, chili powder and salt and pepper to taste.
- Mix well.
- Separate the chicken into two and form two flat patties.
- Onto each patty, spoon half of the butter mixture and form chicken up around the butter completely enclosing it.
- Set chicken onto a lightly oiled baking dish.
- Lightly sprinkle remaining bread crumbs and bake for 30 minutes.
- Remove from oven and serve.
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