Best Russian Style Chicken Recipes

BAKED CHICKEN, RUSSIAN STYLE

Steps:

• 1. In a medium bowl, cream the butter till light and fluffy. Add lemon peel, lemon juice, and pepper. Mix thoroughly. Reserve 1/4 cup of the mixture.
• 2. In a separate bowl, beat egg and water together. Place flour in another bowl, and breadcrumbs in a third bowl. Coat each chicken breast in flour, then dip in egg mixture. Coat with breadcrumbs.
• 3. Heat the butter mixture, all but 1/4 cup, in a large skillet over medium heat. Add chicken and cook on all sides 10 to 15 minutes, turning gently.
• 4. Place the chicken and drippings in a 9x13-inch baking dish that has been sprayed with cooking spray. Bake in a preheated 400-degree oven for 15 to 20 minutes. During the last 5 minutes of baking, baste the chicken pieces with 1/4 cup of butter mixture. Serve hot with lemon butter sauce spooned over chicken.

RUSSIAN-STYLE CHICKEN CUTLETS

Steps:

• Break the bread into pieces.
• In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes.
• Mix in the chicken, egg, salt, pepper, dill and the 3 tablespoons room-temperature butter.
• Put in the freezer for about 10 minutes to firm up.
• Remover the chicken mixture from the freezer; it will still be very soft.
• Form the mixture into four oval cutlets and coat them with the bread crumbs.
• In a large nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat.
• Cook the cutlets until golden brown and just done, 4 to 5 minutes per side.
• Variation for Italian-Style Chicken Cutlets: Omit the dill.
• Use half bread crumbs, half grated Parmesan cheese to coat the cutlets.

RUSSIAN STYLE CHICKEN

Steps:

• Ina bowl, combine salad dressing, cranberries and 1/2 c water and soup mix. Stir well to get ll the lumps out.
• Place chicken in crockpot sprayed with Pam (or generic), pour mix over top.
• Cook on low 4-5 hours. Serve over rice or noodles.