Russian Baked Lemon Chicken with Russian Garden Salad

So often we post our beautiful pictures; with perfectly executed dishes and share them in all their wonderful glory. You can tell by the photo, things did not go as planned the first time I made these baked chicken breasts. Don’t get me wrong – they were delicious. However; they weren’t exactly picture-perfect.

I’m going to be brutally honest – wrapping the chicken around the butter was an absolute pain in the – well – you know what I mean. Making the butter was a snap. Wrapping the butter in the chicken and securing it was a nightmare. If anyone out there knows an easy way; please do tell.

Russian Baked Lemon Chicken
Lemon Butter
4 Tablespoons butter
1/2 teaspoon finely shredded lemon zest
1 tablespoon lemon juice
freshly ground black pepper to taste

In mixing bowl cream the butter till light and fluffy. Add lemon peel, lemon juice, and pepper. Mix thoroughly. Reserve half of the mixture in the refrigerator to use later. Shape the remaining mixture into 6 sticks; freeze till firm.

6 chicken breasts, boneless – thin cut
1 egg
1 tablespoon water
Flour for dredging
2/3 cup breadcrumbs

Place 1 chicken breast at a time between two sheets of plastic wrap and pound to flatten. Sprinkle lightly with a little salt. Place 1 stick of the butter mixture on each breast. Roll up. Seal carefully with wooden picks.

Beat egg and water together. Coat chicken lightly with flour; dip in egg mixture, then coat with breadcrumbs. Heat the reserved butter mixture in skillet over medium heat. Add chicken and cook on all sides 10 to 15 minutes, turning gently.

Place chicken in a baking dish and bake in 400 degree oven for 15 to 17 minutes. Remove wooden picks. If desired, trim with parsley just before serving.

Just how authentically Russian this salad is; I haven’t’ a clue. All I do know it that it went beautifully with the chicken and made for a terrific next day lunch. Hope you enjoy!

Russian Garden Salad
10 Romaine lettuce leaves, chopped
4 Roma Tomatoes, chopped
1 Cucumber, sliced
1 Red Onion, sliced
1/2 Cup Parsley, chopped
1 Tablespoon Salt
2 Tablespoons Lemon Juice
1 Tablespoon Olive Oil
1 Cup Sour Cream

Toss the romaine lettuce, tomatoes, cucumber, onion, and parsley together in a large bowl; season with salt.

Drizzle the lemon juice and olive oil over the salad; stir.

Add the sour cream and mix until evenly coated.

Note; Any left-over chicken and salad makes a great cold wrap for a yummy lunch.  Warm the tortilla to make it easy to roll. Place chicken in a flour tortilla, top with salad and wrap. Roll filled wrap in plastic wrap to help hold its shape. Pack in your lunch and there you go!


If you like what you see, let me know. Your comments and suggestions are always welcome. Have a great day!

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