Chicken Kiev A Yummy Healthy Version Recipes

CHICKEN KIEV

Steps:

• Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
• Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
• When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
• In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
• In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.

CHICKEN KIEV, A YUMMY & HEALTHY VERSION

Steps:

• Combine all ingredients except the chicken.
• Cut 2 slits in each chicken breast to form 2 pockets.
• Lift the flap of each pocket and fill with some of the yogurt mixture.
• Arrange breasts in a baking dish.
• spoon remaining yogurt mixture over chicken.
• Preheat oven to 450°F.
• Bake chicken 35 minutes, or until crisp and browned.

DELICIOUS CHICKEN KIEV!

Steps:

• Place each piece of meat between separate folded sheets of wax paper and smash with the back of a saucepan (or whatever you can find) until thin and about twice as wide.
• Remove paper and sprinkle both sides of the meat with salt and pepper.
• In a small bowl, mash butter with a fork and stir in garlic, parsley, cayenne pepper, and tarragon; divide into 4 equal parts.
• Beat the eggs well and put the egg bowl side by side with the bowl of bread crumbs.
• Place a piece of meat on a flat surface, put one part of the herb butter mixture on the chicken breast's wider end; fold each side over the butter and roll up tightly. Secure with toothpicks, if necessary.
• Dip the piece of chicken into the eggs, coating thoroughly and then in the breadcrumb mixture, repeat once; set aside.
• Repeat steps 5 and 6 for the remaining three chicken breasts.
• Preheat the oven to 375 degrees.
• In a large frying pan, heat one inch of vegetable oil on medium low heat; carefully place chicken pieces in the pan and fry turning frequently until meat turns golden brown.
• Remove from pan and set on a baking sheet or pan. Roast for 25-30 minutes or until cooked through (cut through the largest piece to check for doneness).
• Just before serving, pierce chicken to let butter run out.
• Serve with potatoes or a hearty rye bread and enjoy!