Chicken Kiev A Yummy Healthy Version Recipes

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CHICKEN KIEV



Chicken Kiev image

This fantastic Russian Chicken Kiev recipe has been my family favorite for the past 30 years. It is reasonably easy to prepare and is worth the time.

Provided by William Anatooskin

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h2m

Yield 6

Number Of Ingredients 14

⅓ cup butter
½ teaspoon ground black pepper
1 teaspoon garlic powder
2 pounds skinless, boneless chicken breast halves
2 eggs
3 tablespoons water
¼ teaspoon ground black pepper
½ teaspoon garlic powder
1 teaspoon dried dill weed
¾ cup all-purpose flour
¾ cup dry bread crumbs
2 cups vegetable oil for frying
½ lemon, sliced
¼ cup chopped fresh parsley

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.

Nutrition Facts : Calories 485 calories, Carbohydrate 24.2 g, Cholesterol 181.1 mg, Fat 24.9 g, Fiber 1.7 g, Protein 39.9 g, SaturatedFat 9.4 g, Sodium 304 mg, Sugar 1.2 g

CHICKEN KIEV, A YUMMY & HEALTHY VERSION



Chicken Kiev, a Yummy & Healthy Version image

This is a light version of Chicken Kiev. The yogurt may sound like a strange and untasty ingredient but it works great and I have received many compliments on this dish. I actually double the sauce as it is very tasty. They are great the next day, even cold, for lunch or a picnic.

Provided by appetizerqueen

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

4 skinless chicken breasts
1/2 cup plain yogurt
1 garlic clove, minced
3 tablespoons chives, fresh, chopped
1/2 teaspoon salt
pepper, to taste
1 pinch cayenne pepper

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.

Nutrition Facts : Calories 289.6, Fat 7.1, SaturatedFat 2, Cholesterol 155, Sodium 578.7, Carbohydrate 1.8, Fiber 0.1, Sugar 1.5, Protein 51.3

MEXICAN CHICKEN KIEV



Mexican Chicken Kiev image

This is a wonderful slightly spicy version of the classic Chicken Kiev. The kick of green chilies will make your family want more! You have to use sliced green chilies, not chopped.

Provided by Erin Clifton

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h

Yield 8

Number Of Ingredients 9

8 skinless, boneless chicken breasts
2 green chile peppers, cut into 8 strips
1 (8 ounce) package Monterey Jack cheese, cut into 8 slices
½ cup butter, melted
1 cup Italian-style seasoned bread crumbs
1 ½ tablespoons grated Parmesan cheese
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground black pepper

Steps:

  • Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges, pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts.
  • Wrap the green chili strips around the cheese, then wrap the flattened chicken breasts around the chili and cheese. Secure with toothpicks or uncooked spaghetti noodles.
  • Combine the bread crumbs, parmesan cheese, salt, cumin and pepper.
  • Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13x9 inch baking dish; don't let them crowd. Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour, or freeze to bake later (baking time will be increased by about 5 to 10 minutes)
  • Bake in a preheated 400 degrees F (200 degrees C) oven for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 400.3 calories, Carbohydrate 11.4 g, Cholesterol 124.7 mg, Fat 22.5 g, Fiber 0.7 g, Protein 36.8 g, SaturatedFat 13.2 g, Sodium 684.2 mg, Sugar 1.2 g

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