Chicken Prosciutto Over Polenta


Chicken breast with sage tomato and creamy polenta

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What’s For Dinner: Chicken with Prosciutto and Tomatoes Over Polenta

Video taken from the channel: WKBT TV

Place flour in a shallow dish. Dredge chicken in flour. Heat the oil in a nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side.

Add wine; cover, reduce heat, and simmer for 20 minutes or until a meat thermometer registers 180°. Place the cornmeal and 1/8 teaspoon salt in a 1-quart. Place flour in a shallow dish. Dredge chicken in flour.

Heat the oil in a nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Add wine; cover, reduce heat, and simmer for 20 minutes or until a meat thermometer registers 180°. Preparation.

Sprinkle the chicken with sage, 1/8 teaspoon salt, and pepper. Place flour in a shallow dish. Dredge chicken in flour. Heat the oil in a nonstick skillet over medium-high heat. Sprinkle the chicken with sage, 1/8 teaspoon salt, and pepper.

Place flour in a shallow dish. Dredge chicken in flour. Heat oil in a nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Add chicken broth; cover, reduce heat, and simmer for 20 minutes or until juices run clear.

Remove chicken from pan. Add tomato to pan; cook 1 minute. Stir in juice and prosciutto.

Spoon polenta onto plates, and top with chicken. Serve with the sauce. Garnish with sage sprigs, if desired. Easy, delicious and healthy Chicken with Prosciutto and Tomatoes Over Polenta recipe from SparkRecipes.

See our top-rated recipes for Chicken with Prosciutto and Tomatoes Over Polenta. Chicken with prosciutto and tomatoes over polenta recipe. Learn how to cook great Chicken with prosciutto and tomatoes over polenta. deliver fine selection of quality Chicken with prosciutto and tomatoes over polenta recipes equipped with ratings, reviews and mixing tips.

For softer polenta (the kind you need for this polenta chicken), you will need 250 g/ 8.8 oz/ 1 2/3 cups medium cornmeal and 1120 ml/ 2.4 pints/ 4 2/3 cups water and 1 teaspoon fine sea salt. Pour the water into a large, deep, preferably non-stick pot. Stir; cook, covered, 5-7 minutes longer or until polenta is thickened, stirring every 2 minutes. Stir in cheese and salt.

Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until browned. Remove with a slotted spoon. Open up the prepared chicken breast and flip onto the hot grill pan ham side first.

You can do 2 at a time. Cook on the first side for about 3 to 4 minutes, and turn the chicken breasts over on.

List of related literature:

So this recipe calls for par-cooked polenta, which means an extra step in your kitchen, but you’ll find it’s well worth the effort.

“Good to the Grain: Baking with Whole-Grain Flours” by Kimberly Boyce, Amy Scattergood, Quentin Bacon, Nancy Silverton
from Good to the Grain: Baking with Whole-Grain Flours
by Kimberly Boyce, Amy Scattergood, et. al.
ABRAMS, 2011

Remove the prosciutto and shallots from the pan.

“The Everyday Ketogenic Kitchen: With More than 150 Inspirational Low-Carb, High-Fat Recipes to Maximize Your Health” by Carolyn Ketchum
from The Everyday Ketogenic Kitchen: With More than 150 Inspirational Low-Carb, High-Fat Recipes to Maximize Your Health
by Carolyn Ketchum
Media Alternatives, Incorporated, 2017

Then add the prosciutto, increase the heat, add the pepper and reduce the sauce; only the oil should appear at the bottom of the casserole now.

“Brunetti's Cookbook” by Roberta Pianaro, Donna Leon
from Brunetti’s Cookbook
by Roberta Pianaro, Donna Leon
Grove Atlantic, 2010

Add the prosciutto to the skillet, and cook over medium heat until crisp, 5 to 10 minutes.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Just before serving this polenta, add some additional grated cheese or dress it up with flavoured oils or herbs or garlic.

“Rob Feenie's Casual Classics: Everyday Recipes for Family and Friends” by Rob Feenie, Mark McEwan
from Rob Feenie’s Casual Classics: Everyday Recipes for Family and Friends
by Rob Feenie, Mark McEwan
Douglas and McIntyre (2013) Limited, 2013

After the polenta is cooked, spread it over a greased baking pan, brush it with melted butter or olive oil (flavored, if you like), and place it under a broiler to brown.

“Cooking Basics For Dummies” by Bryan Miller, Marie Rama, Eve Adamson
from Cooking Basics For Dummies
by Bryan Miller, Marie Rama, Eve Adamson
Wiley, 2010

Add the prosciutto and cook for about 5 minutes more, until the prosciutto is crispy and the onion is soft.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Add another layer of polenta and spoon the snow peas on top.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Add remaining 1 tablespoon butter, prosciutto, and onions to skillet and cook, stirring occasionally, until onions are light brown, 5 to 6 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Spread some of the sauce on each slice, lay a thin tomato slice or a big pinch of tomato pieces on top, then finish with crumbled feta and with a little parsley (if using).

“Modern Sauces: More than 150 Recipes for Every Cook, Every Day” by Martha Holmberg, Ellen Silverman
from Modern Sauces: More than 150 Recipes for Every Cook, Every Day
by Martha Holmberg, Ellen Silverman
Chronicle Books LLC, 2012

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

AlexiaLewis[email protected]

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  • I love your videos. Just wondering if u Can u do a series on a actual $2 meals. With $2 of ingredients. I understand it’s $2 a serving but what about people who have $2 in there pocket and need to make a meal and they have no food. That would be amazing to watch.

  • You know what is better than packets of sauce?

    Just buying the bottle and helping the environment.

    Also, just fyi, if you get vegetarian you will save a great deal of money.

    Just a thought…

  • I really admire this series. Tasty, healthy, and affordable food with the most basic equipment. More than that, you have really good technique and you make trying new ingredients accessible.

  • I don’t know if i’m being an obvious boi here or not, but planting your own crops saves you more money and you should do it to save a lot of bucks. It only needs water and sunlight for you to grow them, but you can save some cents for other ingredients by getting the stem and planting them. I saw it on a video and I think it’ll really help! You buy it once, plant it, and harvest it forever! You can also save time, money, and water by grafting because you save money by not buying too much pots.

  • How to make a meal with cornmeal!… You’ll need cornmeal, and this ingredient, and this ingredient, and this ingredient, and this ingredient, and this ingredient, and this ingredient, and this ingredient, and this ingredient, and this ingredient, and this ingredient, and this ingredient, and this ingredient, and this ingredient.


  • just finished cooking, letting it rest and i hope it pops like a pimple���� fist attempt and not really that hard just a few steps����

  • video nice, you make video verry well.
    my friends watching video: Talking Tom and Friends Series Interesting Meal Attraction Distraction Top 5

  • My fiance and I were supposed tk be getting married today, but had to postpone our big day due to coronavirus. We selected chicken saltimbocca as our wedding meal. So I am recreating this dish for us tonight as a surprise! Absolutely love this video! Thank you!

  • In the old times: if you don’t have a food processor, you could use a mortar and pestle.

    In the modern times: if you don’t have mortar and pestle. Just use your food processor

  • Just beautiful, Polenta well done Frankie! Was waiting for this authentic dish. But please do come out with some other ways to cook with it. Please?

  • Even if people gripe about it i love the free flavor thing. any time i get gas i grab some packets. It has saved me more times than i can count in a pinch. Great job on the videos cant wait to see more.

  • All y’all got the wrong idea
    Frankie isn’t showing you exact recipes because it’s supposed to be an idea
    You’re supposed to gather the concepts of the episode and then work from there
    Concepts like:
    Buy dried ingredients
    Make a large batch, then portion it out for the week
    Many ingredients are actually cheaper than you think
    The point of the price tag at the end of each recipe is meant to emphasize how cheap you can go

  • HOT PRO TIP! If you use oil instead of butter in that cast iron skillet and heat it while the oven is preheating to 400 you can then immediately pour the cornbread batter in and it will come out with that crispy golden exterior while the interior is still fluffy and airy. It’s the only way to do it in the South lol.

  • It’s funny how you price the corn meal at $0.15 than you come out with a 15 pound bag that’s worth more than $0.15. Who has a draw full of condiments nobody. Trying to hard to make a meal that’s under $2. Example $0.15 corn meal, free sugar, salt $0.08, free butter, $0.45 onion. I understand cooking on a budget but you’re pricing is ridiculous.

  • Isn’t it redicilous to call all those mini packages free because you only get them legally by eating out what is usually even more expensive than cooking at home?

  • I like this series but dividing something into very small amounts isn’t realistic. I’m not going to be able to buy a teaspoon of spice, or a pinch of an herb or one egg. I think it would be more realistic to have him buy a realistic amount of food and make great meals out of it compared to the ones he making with a little bit of a bunch of ingredients.

  • Just tried this. My chicken turned out dry not moist. I used parchment paper instead aluminum, and my oven heats both top and bottom rack, but the plate was only placed on top. I baked for 15 min. Is that why my chicken is dry?

  • Hi all wonderful foodies here: i heard this dish is sometimes cooked with chive/tarragon instead parsley? What’s the best seasoning for this dish? Is it parsley and garlic? Or do u have something else?

  • Hi thanks for watching… the cooking times…. Start on a low heat, fry the chicken each side for 2 min and then pop into a med oven for about 10 min, this may change in the thickness of the chicken..I am building a blog site for all my recipes and will let you know when it is up and running please in the meantime let me know if you need anymore help I’m only to happy to answer any questions…Happy cooking

  • These turned out perfect! Im so chuffed. Im always dissappointed by shop bought kievs, none of them provide the actual torrent of garlic butter I prefer.

  • For some reason even though I have subscribed and hit the bell I am not getting all ur videos when u post them ��. Anyway would this dish b good with a cream or even cheese sauce? X

  • I’m only after finishing a big plate of bangers and mash and now I’m starving again,tks for that,I’ll be doing this recipe when I get home from work during the week����

  • DISCOVER THE MAGIC OF COOKING AND YOU WILL ALWAYS BE HAPPY… Your life will have color and good flavors. And you will share it with others. Good morning CHEF. ��

  • I have been following your channel for a bit, but this was the first recipe I actually did of yours…… And love it!!!!! Will be making this repeated

  • Gorgeous meal. I love the idea of letting the gnocchi cook off alongside the chicken and browning a bit. I’m not a huge fan gnocchi but this preparation sounds so good I want to give it a go

  • Even though i love this series and i’m addicted to it, i hate the concept of the FREE FLAVOUR. Let’s be real, if you’re looking into struggle meals i can’t ever believe that same human being would have a drawer full of a million different condiment packets, because that implies that you have been eating out or ordering food, i mean that makes absolutely no sense, this ruins the whole concept of the show for me:c I would like it if you guys removed the “free flavour” concept and added the condiments to the end price of the meal, it wouldn’t be that much of a big deal, but it would be a lot more truthful to the struggle meal concept.

  • Cant wait to make this tomorrow night!! Thank you Donal for another excellent recipe, it looks so easy and tasty! Hi from Australia ����

  • Only 5 ingredients plus the Basel? anyway, with dishes like this one it looks like you are on purpose looking to attract criticizing from Italians…

  • Hi Donal, yesterday I cooked ur one pan pasta with tomato and basil….. Was wow!!! I added a bit cream too lol sorry. Today I used same method but used only mashroom and cream with spaghetti x thanks

  • Thanks for watching yes I think your right just a slice through the chicken would have been good to see never mind mane on the next video thanks again

  • Donal. I don’t know how you’ve been “cooking” on YouTube for years and I’ve only now found you. Great recipes. Great energy. AND, very entertaining. One question. Where did you acquire your accent?

  • Omg. I can’t believe this was that easy. Other refused to get it from my local store because it was not halal. Do I thought I’d make my own. I’m very impressed. Thank you so much for this recipe. Mine will be a lot more spicier ofcourse but I just order a mortar pestle online. I always wanted one. Beautiful recipe. ��❤️❤️����

  • I’m enjoy every show with this guy wow!! He it’s so nice thank you for sharing this moments with us love and blessing for hem and family

  • I’d prefer to pound out the chicken between paper or towels or nothing (yes, clean up issues, perhaps pound it on a cutting board placed in the sink?)…get enough plastic in my system from everything else we humans have done… and then wrap and freeze in wax paper, perhaps.

  • What, there is a no’a pork or a lamb dishes in Italy? Everyting is a chicken, chicken, chicken only? I will live in a Spain. More a food der!

  • Oooo simple, delicious, and comforting best way to cook and eat. I think I’ll have to make this this weekend Thank You for posting Sir ��

  • I follow the recipe to the letter but no matter what I do I don’t get the butter oozing out of the chicken as seen on the video. I’ve tried shortening the searing and lowering the oven temp to 420 but it still comes out drier than all of the videos on YouTube. What am I doing wrong>?

  • Can I make extra and freeze some for another day? If so what’s the best way to reheat it?
    I’ve made it once before & it was amazing! Love your recipes Chef John! Thank you ��

  • I just found you through your 2012 ravioli video. How in the world have I missed you for the last 7 years??? I love you videos so much, thank you. I haven’t gone through all of them, but do you have a chicken with olives and capers recipe, or a spinach pie with sausage and potatoes? My grandmother used to make them, but I think the original used rabbit. You know how those old time recipes were passed down by doing, no recipe. I also remember christmas when all the ladies would gather to make chocolate dodo cookies, I counted close to 1,000 on all the tables. They were crazy but awesome. Sure miss them now.

  • 63 cents for a tomatillo??? Where I live in the summer, I can’t get them at all. In the winter, I live in the City and can occasionally get them, but they cost an arm, a leg, and my firstborn. I love your stuff, dude, but the cost of living is way lower where you are, and the ingredients are more readily available. I wonder how many of your fans are in the same boat.

  • This guy would blow out of the water all of those fake wannabe italians on the food network. He has an awesome personality. This man needs his own food network show. Salute

  • if only the whole world were full of people like pasquale, what a wonderful place it would be
    we cooked this today, it was absolutely YUMMY, and what a pleasure to watch this video, it certainly brought a big smile to all our faces in our house ������

  • Looks very nice and really want to try this but my husband is a Muslim and he can’t eat ham, can I replaced it with something else and what do you suggest, thanks in advance.

  • This is the best cooking tutorial on YT. I completely understand all of his dialogue and instructions even though I have some hearing loss. He’s so motivating, informative and sweet. This is too pure for a cable network, they’d ruin everything endearing about it.

  • I have made several of your dishes. We have Loved them. I love how you make it so easy and yet so delicious. Thank you for sharing your knowledge in cooking.

  • Steaming the mozzarella is new to me. Will try this recipe, thanks. It’s fiddly or too time-consuming to make gnocchi from scratch which is why I rarely make it, but now I know you can buy it already made!

  • unsung hero of this episode: “Using larger breasts will increase your chances for success, you know, kinda like casting one of those real housewife shows…..”

  • I really question where you get the numbers for these prices. From the number of recipes lately that end up at $1.98 or $1.99/plate, I’m almost certain that you just make the numbers up to make it work out like that.

  • i found you through stevescooking and you are quickly starting to rival him as my favorite youtube chef! Great looking dish and a really mellow song. You are very talented! Keep the videos coming my friend!!

  • Chef John, chicken Kiev was my boyhood favorite, but bought pre made at marks and Spencer’s! This video inspired me and I made it. It was amazing. Even my wife liked it. Love your videos…

  • He never said how high to put the gas on the stove. He never said to test the temperature of the oil. Result a black oily cinder of chicken with garlic butter all nicely packed inside.

    1) 0:40 GARLIC??? Why???
    2) 1:09 squish garlic with butter??? parsley? u brits probably like parsley. i don’t. i use dill (fennel). Butter i not squishin!!!
    3) 1:30 what f*** is THAT???? i just take BUTTER and cuting one small piece.
    4) 2:11 yes. i beat chicken but not too much because when i gona connect two pieces with toothpick it can fall apart.
    5) 3:05 i don’t do THAT!!! i use toothpick.
    6) 5:14 OVEN?? no!

  • Bumped across your channel while searching for recipe for Chicken Ala Kiev. You made it look so simple and it indeed turned out yumm. Went by the instructions!! Thank you

  • I’ve just watched a TV programme called food unwrapped. They have visited a factory that make Chicken kievs. They said that there is NO garlic in chicken kievs. Almost every one I’ve eaten have been garlic.

  • This looks delicious. Putting it on my meal plan for next week! I’m low carb so I’m going to omit the gnocchi. Just have blistered tomatoes, mozzarella, and basil with the chicken. Maybe over a small bed of sautéed spinach and garlic

  • I love this this guy �� Its gonna be a real sad day when these original hard working immigrants from Italy are all gone.. My Dad was born in Borgo Val Di Taro in Northern Italy and migrated to Canada in 1954.. He’s been gone for 5 years now, and I still think about him every day.. ☹️

  • Can someone recommend me an immersion blender that is not too expensive? That you’ve used before and deemed highly acceptable thank you!

  • Was handed some chicken breasts and told to do a Sunday roast with them so made these but with parsley, thyme, lemon garlic butter. Came out wonderful!!!! Thank you!

  • as a venezuelan, the way you made the arepa, from start to finish, feels wrong at our own eyes.

    the cheese part isnt really a problem, but the arepa dough doesnt use scallions, milk or even melted butter at all, besides the way you cooked the arepas in a pan and placed the filling on top of it and not inside…

    thats not an arepa…

  • My husband made this tonight..Came out perfect..first time!.. So delicious!. Thank you!..One of many of your recipes that finds itself in our weekly rotation!

  • Chef John, your recipe is brilliant. It was a hit at my family’s holiday party. I’ll be making Chicken Kiev your way again and again! ��

  • Mr Orsara, I’m a Jersey girl living in Fl for the past 26 years. When I left Belleville NJ I wasn’t much of a cook but over the years I’ve become a pretty good home cook. Thank you for awakening my interest in the food I was raised with. See, I’m first generation Cuban American raised in a predominantly Italian community ( no Cubans near) so my childhood memories is with Italian food. Actually my first few jobs was working in Italian bakeries. So I thank you for sharing your recipes and your stories. If you know of a nursery that will ship down a few bushels of Jersey tomatoes I would love to make my own tomatoes sauce for my Sunday gravy.

  • Amazingly beautiful olive wood mortar and pestle! Were you researching recipes in the Spanish/French/Italian/Greek countryside when you found it?

  • I made this last night, it was absolutely delicious. Everyone love it and this recipe is now part of my regular routine. Great alternative to chicken marsala, another fan favorite. Great job, Pasquale.

  • Love Frankie and love the video’s but really disappointed about the education. How you supposed to teach people (especially beginners who are already struggling) how to cook on a budget and you don’t even provide measurements, cooking times etc

  • “Chicken Kiev” isn’t a dish. It’s a game. It’s a variation on “chicken”, which Game Theory classes in the “hawk-dove” category of Games.In “chicken”, two drivers move towards each other at high speeds. For either driver, “winning” consists of not veering from the path while the other driver “chickens out” and does so. “Losing” or “chickening out” means that, in fear of colliding at high speed, that driver veers out of the path before the other driver does. Both drivers will die in a high-speed collision if neither “chickens out”. So there is at every moment an ever-increasing risk in NOT “chickening out”: the risk that the other driver will also never “chicken out”, the game ending in two deaths by high-speed auto collision.There is a VARIANT of “chicken” called “Chicken Kiev” whose origins are lost in the mists of history but PROBABLY (the manuscripts are not crystal-clear) lie with a French Field-Marshal bent on Napoleonic conquest in The Ukraine. For each risk, reward, strategy, and outcome of generic “chicken”, “Chicken Kiev” has an analog.For the first player, the analog of driving towards you (the second player) at high speed consists of extorting you to make baseless accusations of corruption against an honest person while the first player is depriving you of things you desperately need and are legally entitled to receive.For you (the second player), the analog of driving towards the first player at high speed consists of delaying acquiescence to the extortion (while always promising to capitulate “soon”) in hopes that before a collision and before you lose your own nerve and “chicken out”, the FIRST player will “chicken out” instead.For the first player, “chickening out” (the analog of veering out of the path of your car in generic “chicken”) consists of giving in to the fear that the authorities will learn of the attempted extortion, and in light of that fear abandoning the extortion-plot early enough that it can forever be concealed. In giving in, the first player admits their own cowardice (if only to themselves), and releases to you the things that you desperately need and are legally entitled to receive, and hopes the playing of the game will never be revealed.For you, “chickening out” consists of giving in to the first player’s extortion, making the baseless accusations, and only THEN receiving the desperately needed things to which you are legally entitled. If you “chicken out” you must admit your spinelessness, if only to yourself.As in generic “chicken”, any player who “chickens out” can never know if, had they held out for one second longer before “chickening out”, the other player would not have “chickened out” first.For the first player, the analog of a head-on collision wherein neither player “chickens out” is that you hold out long enough for the relevant authorities discover the plot. At that point it won’t matter if the plot is abandoned or not, just as in generic “chicken” an intent to veer won’t matter after a collision has occurred.For you, the analog of a head-on collision is the inability to recover from the erosion of national sovereignty in the face of an evil foreign foe that occurred while you were deprived of the desperately needed things. You do eventually receive those things, but not as quickly as if you had capitulated immediately. Can the damage done by the delay be reversed? Certainly your dead soldiers who would have been saved by Javelin missiles can’t be brought back to life. This is the “sweat” that is inducing you to “chicken out” while the game is still going on.The Chicken Kiev analog of victory in generic “chicken” (not veering while the other player does veer) is, for the first player, having you cave in right away and deliver the desired baseless accusations of corruption against an innocent person.For you, the Chicken Kiev analog of victory lies in refusing to give in (refusing to veer) until the first player “chickens out” and, in fear of the plot being made public, abandons the plot, but for you, in Chicken Kiev, that is not enough: the first player must give in sufficiently soon that the delay in receiving the desperately needed items does not permanently impair the attempt to restore national sovereignty against the evil foreign foe. It often takes a long time to determine if you, when you didn’t ever “chicken out” while the other player did, really won.Chicken Kiev differs from generic “chicken” in one respect: in generic “chicken” either both players have a head-on collision or neither do. In Chicken Kiev it is possible for the first player to suffer the head-on collision while you, the second player, suffer less-drastic consequences.

  • its sunday afternoon,me and my family just finish our lunch ” the chicken breast with sage tomato and creamy polenta” and after i served the amazing ”banoffee pie” it was delicious and very yummy tks David for ur lovely recipes   

  • Waw David,  ur so multi talented person,first i watched ur video with my mouth watering cant wait to apply it, but when it come to the end i kinda enjoy the song deeply until i red ur name on it as writer and guitar player and singer witch stunted me, truly, chapeau bas monsieur!!  

  • I’m 70 and my father taught me to cook old style like this when he was still alive. He worked restaurants in SF for over 35 years. This stuff is authentic and can’t be beat.
    Kudos for sharing this and your father’s great heart and personality. The world needs more of this old way of living, laughing, and old country cooking. God bless you! ��
    Salute e cin cin amici ��

  • Thank you so much and sorry for the late reply, Steve has a fantastic channel with great recipes, thank you so much for stopping by my channel and your kind words mean so much, Im cooking chocolate recipes in a new 8 part series coming soon to Mooney’s kitchen, hope you have a chance to stop by……Thanks again

  • That is NOT a Chicken Kiev. LoL
    1. The dish was created and named here in Ukraine in 1809 and not by some guy in New York. ��
    2. You did not use one of THE MAIN ingredients of the dish.
    3. You have made the dish out of the wrong part of the chicken.
    With love from Ukraine from a professional chef of 32 years. ����

  • creamy polenta is my favorite side dish. this dish looks so delicious and like something i would order at a fancy restaurant! thanks for sharing.:)

  • It looks soo good mm I’ve never heard of this meal. The chicken looks so tender I can Just taste it. Also I love the ending! So cute lol

  • Loving these recipes. Fabulous for the cook who is on a budget, time conscious but also wants to serve delicious tasty food. You are a gem.

  • now this looks good and all but I really would have wanted to see the inside of the chicken breast, but overall pretty nice and from the looks of it, cooked with the heart:)