Marguerites Cookbook

A cooking blog all about making vintage recipes from a cookbook we inherited from our grandmother

Inside-Out Chicken Kiev

chickenkievheader

There’s no question that the most numerous type of recipe in Marguerite’s cookbook is desserts, and we’ll get back to another one of those next week! But first, a recipe that is most likely the second popular in the book—a chicken recipe. This inside-out chicken kiev was a delicious twist on a classic!

Here’s what Marguerite had to say:

Chicken Kiev Recipe

You may notice a few differences between Marguerite’s recipe and our version below. The main difference is the title. We knew that a typical chicken kiev usually has the butter and spices stuffed and cooked on the inside, which was not a part of Marguerite’s recipe. So we decided to rename this recipe ‘inside-out chicken kiev.’ Aaron was almost as excited about the catchy new name as he was about the dish itself!

insideoutchickenkiev

Some other changes we made included minimizing the cook time from Marguerite’s and substituting dried ingredients for fresh ones. We make some type of chicken recipe about once a week and usually only cook it for up to 30 minutes. So when we read how long Marguerite wanted us to cook this recipe, we thought: That’s crazy! And so Aaron’s mother fielded yet another recipe-related phone call from us. We seriously call her 3-4 times while making these. Seriously. She agreed with Marguerite on the cooking time, but the thought of overly dry chicken still made us cringe. We’re glad we went with our guts and cut the cook time. Sorry Marguerite and Mercedes!

inside out chicken kiev

This inside-out chicken kiev smelled great while it was cooking, which made waiting for dinner time to eat it torture! I really liked this chicken recipe. I’ve liked almost all of the things we’ve been making lately, actually. The combination of the spices on the chicken made it incredibly flavorful. A whole bunch of butter slathered on it doesn’t hurt either. As Marguerite’s mother always said “If it calls for one stick of butter, then two will make it twice as good!” Okay, Paula Deen. Aaron also liked this inside-out chicken kiev. But, as I’ve mentioned before, he likes everything.

inside out chickenkiev

We hope you try this simple recipe with your family. We think you’ll enjoy this inside-out chicken kiev as much as we did!

Inside-Out Chicken Kiev
Print Recipe
Servings Prep Time
2 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 10 minutes
Cook Time
30 minutes
Inside-Out Chicken Kiev
Print Recipe
Servings Prep Time
2 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 10 minutes
Cook Time
30 minutes
Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees.
  2. Melt butter in shallow dish.
  3. Mix bread crumbs, cheese, and spices (salt, garlic salt, oregano, and basil.)
  4. Dip chicken in butter, then crumb mixture.
  5. Place in casserole dish and bake at 350 for 30 minutes.
  6. Mix apple juice, onion, and parsley.
  7. Add to leftover butter.
  8. When 30 minute cook time has passed, pour apple juice mixture over chicken and bake 2 to 3 minutes more.
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Swiss Steak

Swiss Steak

This recipe is the first of extra special recipes in Marguerite’s Cookbook where the recipe will call for a certain piece of cooking equipment and we will be privileged enough to use Marguerite’s personal cookware that was handed down to us! The cast iron skillet used in this recipe was a fixture in Marguerite’s kitchen for decades, and now can be one in ours as well.

Swiss Steak

As you will see in Marguerite’s instructions, this was another diet recipe. She even lists the calories per serving, although I have no idea if any of it is true! Here is what Marguerite had to say:

Swiss Steak Recipe

Looking through this recipe, there were a few things new to us again. While we were used to trimming fat off of meat before cooking it, neither of us had then cooked the fat down and used it as a greasing agent and to brown the meat a bit before cooking! Also, Marguerite’s shortened form of directions for herself added to the confusion at the start. This swiss steak looked delicious from the beginning and we were looking forward to it even more because it was a departure from our normal cuisine of pastas and baked chicken.

Swiss Steak

See, doesn’t that look great? Aaron was sure to heed Marguerite’s warning and went back to the stove many times during the two hours the steak cooked to make sure too much liquid didn’t evaporate. That didn’t even seem to remotely resemble an issue. We do think even though we only cooked it for two hours, it turned out a little dry. As Aaron has heard and learned from his family, every stove and oven cooks the same recipe differently! We used rather thin steaks though. Our tiny, old apartment stove doesn’t help, either.

Swiss Steak

If you couldn’t already tell, we both really enjoyed this swiss steak recipe. Even with the extra step of cooking down the fat from the meat, this is a simple recipe that I really think Aaron and I will want to use again and again!

Swiss Steak
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
2 hours
Servings Prep Time
4 10 minutes
Cook Time
2 hours
Swiss Steak
Print Recipe
Servings Prep Time
4 10 minutes
Cook Time
2 hours
Servings Prep Time
4 10 minutes
Cook Time
2 hours
Ingredients
Servings:
Instructions
  1. Remove fat. Cook fat in heavy skillet. Discard chunks.
  2. Season steak in a little salt and pepper. Brown lightly in fat. Pour off fat.
  3. Add remaining ingredients.
  4. Cover and cook over low heat 2 to 2 1/2 hours or until fork tender. Add water during cooking if too much liquid evaporates.
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