Chicken Kiev on Braised Red Cabbage
Ingredients
- 1 1/2 lbs chicken breast, 4 pieces
- 2 egg whites, lightly whisked
- 1 bag Ideal Protein Salt and Vinegar Crisps, crushed
- 7 cups red cabbage, sliced
- 1/2 cup green onion, chopped
- 1/2 cup parsley, chopped
- 2 tbsp tomatoes, crushed
- 1 tbsp olive oil
- 1 tbsp cider vinegar
- 1/8 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp caraway seed
- sea salt and pepper, to taste
- skewers, prepared
Directions
- Preheat oven to 425 degrees.
- Open chicken breasts by making an incision in the middle.
- Baste with olive oil.
- Sprinkle with garlic powder and paprika.
- Refrigerate for 1 hour.
- Warm olive oil in a pan and add the red cabbage, salt, pepper and caraway.
- Add vinegar.
- Bring to a boil.
- Add 1 cup of water.
- Cover and slowly cook until cabbage is tender (approximately 1 hour).
- Combine sauce with green onions.
- Spoon sauce and green onions in the center of each chicken breast.
- Fold chicken breasts over.
- Fold in sides and secure with the skewers.
- Mix Crisps, parsley, and paprika.
- Dip chicken in egg white, then coat with Crisps mixture.
- Place breasts, seam-side down, in sprayed 9” square baking pan.
- Bake 35 minutes or until cooked.
