Welcome to the new recipes page.


Professional cooking is an art. It is talent, skill, hard work and long time experience.
My great friend chef Klime Kovaceski has it all.

 

I invited Chef Klime Kovaceski to share his great culinary skills and recipes with us. We are dedicating this recipes page to everyone who is looking for simple to make, healthy, tasty and nutritionally balanced meals.

 
     

Chicken Kiev

Serves 4

4 (6 oz) chicken breasts, boneless and skinless
2 cups goat cheese
2 eggs well beaten for egg wash
1 cup flour
1 cup plain bread crumbs
Clarified butter*
1 cup baby mixed greens
2 of each: grilled baby zucchini, baby yellow squash, hearts of palm
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon chopped parsley
Salt and pepper to taste

   
   

Place each chicken breast between two layers of plastic wrap and place on cutting board. Pound breasts to quarter-inch thickness. Form goat cheese into 4-inch-long sticks and place one in the middle of each chicken breast. Roll the breast around the goat cheese. If the cheese shows through some spot, stretch the chicken to completely cover. Coat in egg wash, flour, and bread crumbs. Refrigerate for 2 to 3 hours to firm the cheese, but no longer or the bread crumbs will become soggy. Sautþ chicken in clarified butter until golden brown, then place in a 400-degree oven, turning occasionally until firm to the touch (when cheese leaks out, it is ready). Place on paper towels and drain for 2 to 3 minutes. Place baby greens in the middle of the plate and surround with grilled vegetables. Cut chicken on a bias with serrated knife and arrange chicken pieces across the greens so a little of the cheese in each slice shows through. Whisk together olive oil, lemon juice, parsley, salt, and pepper, and drizzle over the dish.

*Clarified butter: 1/4 lb unsalted butter. Melt butter over low heat. Skim off white film and pour golden liquid into a small bowl.