I had lots of fun bowling today, nothing to do with the scores I was racking up though, once again I bowled like a man with no arms. Arlee Bird of Tossing it Out has recently been posing questions about why people swear, it occurred to me today, bowling is a very good instance of why people do so. There is an old bowling joke about a Japanese going home and talking about the game and how much fun it is. When his friends inquired the name of the game he replied that he wasn’t too sure but thought it was called “Oh Sh*t”. It appears we have a few more people coming to join us which will be great. A couple played with us today and two more came to meet us. This will give us another team, or 16 of us in total which makes things much more evenly balanced.
I thought some of you might like a change from asparagus, so here is a Food and Wine version of Chicken Kiev.
Quick Chicken KievContributed byGrace Parisi
To make a classic chicken Kiev, Ukrainian cooks pound cutlets flat, roll them around a log of herb butter, then bread and fry them. Here, Grace Parisi simplifies the dish by cutting a pocket into the breast to hold the butter.
- 4 skinless, boneless chicken breast halves (6 ounces each), lightly pounded to an even thickness
- Freshly ground pepper
- 1 stick unsalted butter, softened
- 2 tablespoons finely chopped dill
- 2 tablespoons finely chopped chives
- All-purpose flour, for dusting
- 3 large eggs, beaten
- 1 1/2 cups panko bread crumbs, crushed
- 2 tablespoons extra-virgin olive oil, plus more for frying
- 1 tablespoon fresh lemon juice
- 1 large bunch of arugula, stemmed
- Carefully slice a pocket into the side of each chicken breast and season with salt and pepper. In a small bowl, blend the butter with the dill and chives and season with salt and pepper. Spoon half of the herb butter into the pockets and pinch closed.
- Dredge the chicken in flour, tapping off the excess. Put the eggs and bread crumbs in 2 separate shallow bowls and season with salt and pepper. Dip the chicken in the eggs and then in the bread crumbs, sealing the pockets; dab any open spots with egg and sprinkle with bread crumbs to seal. Place the chicken on a baking sheet and freeze for 5 minutes.
- In a large skillet, heat 1/2 inch of olive oil until shimmering. Add the chicken and fry over moderate heat, turning once or twice, until golden and cooked through, about 8 minutes.
- In a large bowl, whisk the 2 tablespoons of olive oil with the lemon juice and season with salt and pepper. Add the arugula and toss. Transfer the chicken to plates and top with the remaining herb butter. Serve the arugula salad alongside.