CHICKEN KIEV
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
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
Steps:
- Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
- Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
- Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.
- Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
- Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
- Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.
CHICKEN KIEV
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large, deep skillet, heat 1 1/2 inches vegetable oil over medium high heat. The oil needs to be 360 degrees F for frying. If you do not have a frying thermometer, add a cube of white bread to hot oil. If the bread browns in a 40 count, the oil is ready.
- Cover work surface with waxed paper. Arrange breasts on paper. Butterfly small chicken breasts, cut into flesh and across, but not through the breast, and open them up. The 6-ounce thin cut breasts may just be removed from package and arranged on waxed paper. Cover breast meat with a second sheet of waxed paper. Pound out cutlets to 1/4-inch thick with a small heavy skillet or a rubber mallet. Be careful not to tear meat. Roll up waxed paper and breasts and set aside.
- Combine chopped herbs on cutting board with chopped garlic. Cut 4 (1 1/2 tablespoons) pieces of cold butter and coat each piece liberally with the herb garlic mixture.
- In 3 disposable pie tins, set out flour, eggs beaten with a splash of cold water and bread crumbs. Uncover chicken and squeeze a wedge of lemon over breasts. Season chicken with salt and pepper. Place an herb-covered piece of butter on each piece of chicken. Wrap and roll cutlets tightly up and over the butter cubes. Discard pie tins used for breading. Secure stuffed chicken with toothpicks. Roll stuffed breasts in flour, then egg, then bread crumbs.
- Fry the Kiev bundles 7 to 8 minutes on each side until deep golden brown all over.
CHICKEN IMPERIAL A' LA LAURA
A web search for "Chicken Imperial" fetches up many different dishes that are nothing like this one, which was given to me by a dear departed friend. I make it every year on her birthday, remember all her wonderful ways, and serve it over rice to my grateful husband with a crisp salad of fresh greens! (Vegetarian confession: I have used the same marinade on slices of baked firm-style tofu, and it's absolutely delicious!)
Provided by La Dilettante
Categories < 60 Mins
Time 50m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 12
Steps:
- Salt and pepper chicken breasts.
- Heat butter in skillet. Saute' chicken breast on both sides to brown. Transfer to ovenproof glass baking dish.
- Mix remaining ingredients into skillet dripping, blend well, and pour over chicken. Bake at 350 for 30 minutes, until tender.
- Serve over rice with pan juices.
Nutrition Facts : Calories 543.7, Fat 29.4, SaturatedFat 15.9, Cholesterol 212.1, Sodium 1113.3, Carbohydrate 4, Fiber 0.6, Sugar 1.1, Protein 50.7
SOUTHWEST CHICKEN KIEV
This updated version of Chicken Kiev, created by Lesley Tragesser, uses taco seasoning and green chilies to give it a tasty Southwestern feel. The Charleston, Missouri reader utilizes the microwave, which keeps the stove clean, and don't worry, the cracker coating still stays crispy.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine cracker crumbs and taco seasoning; set aside. In another bowl, combine 3 tablespoons butter, cheese, chilies, onion and salt. Shape mixture into six balls. , Flatten chicken to 1/4-in. thickness. Place a butter ball in the center of each. Roll up and secure with toothpicks. In a shallow microwave-safe bowl, melt remaining butter. Dip chicken in butter, then coat evenly with cracker mixture. , Place seam side down in a greased shallow round 3-qt. microwave-safe dish. Microwave, uncovered, on high for 12-14 minutes or until chicken juices run clear and a thermometer reads 170°. Discard toothpicks.
Nutrition Facts : Calories 325 calories, Fat 17g fat (9g saturated fat), Cholesterol 124mg cholesterol, Sodium 530mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.
CHICKEN KIEV: WHITE HOUSE
Time 15m
Number Of Ingredients 6
Steps:
- Bone chicken breasts, leaving a joint of wing attached. Flatten the breasts with a cleaver, then stuff each one with 3 tablespoons of chilled butter. Carefully seal the edges with toothpicks. Dip the stuffed breasts in flour, then into egg beaten with milk, and roll them in bread crumbs. Then re-dip the breasts in flour, in egg and milk mixture, and bread crumbs. Fry in 3 inches hot vegetable shortening (375°F) for 8 to 10 minutes or until golden brown. Remove toothpicks; serve immediately.
Nutrition Facts : Nutritional Facts Serves
DECONSTRUCTED CHICKEN KIEV
An updated and unique version of the banquet hall classic, this Chicken Kiev is turned inside out. The buttery filling is on the outside as the coating, instead of hidden inside. Bread crumbs, lots of butter, garlic, and parsley make this chicken the best chicken you have ever eaten. Serve with roasted potatoes, tomato and Feta salsa, and fresh arugula. The perfect weeknight meal, and sophisticated enough for dinner guests.
Provided by Real Butter
Categories Trusted Brands: Recipes and Tips REAL Butter
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F. Toss potatoes with olive oil, salt, and pepper. Roast for 20 to 25 minutes before adding chicken (follow next steps to prepare chicken before roasting).
- Add the bread to a food processor. Pulse until it turns into crumbs. Take the breadcrumbs out, and set aside. Pulse the garlic and parsley until finely chopped. Add the breadcrumbs back, and pour in melted butter. Pulse again until it coats all of the breadcrumbs.
- Press the bread mixture onto the chicken breasts. Put the chicken into the oven with the potatoes and bake until cooked through, about 15-20 minutes.
- Meanwhile, halve the tomatoes, toss with olives, lemon zest, 1 tablespoon of olive oil, salt, pepper and parsley. Stir in Feta. Set aside.
- Layer arugula on the bottom of the plate. Add the chicken breasts, top with tomato and feta salsa. Serve with roasted potatoes.
Nutrition Facts : Calories 769 calories, Carbohydrate 50 g, Cholesterol 153.6 mg, Fat 48.4 g, Fiber 5.2 g, Protein 35.7 g, SaturatedFat 22.3 g, Sodium 850 mg, Sugar 3.5 g
(OVEN) CHICKEN KIEV
Make and share this (oven) Chicken Kiev recipe from Food.com.
Provided by Fridays pal
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt margarine.
- Combine bread crumbs, parmesan, basil and oregano.
- Dip chicken in margarine and then in crumb mixture; place in glass baking dish sprayed with cooking spray.
- Save remaining margarine.
- Bake 25 minutes in a 350 degree Fahrenheit oven (uncovered).
- Combine remaining margarine with wine, green onion and parsley.
- Pour wine mixture over chicken and bake an additional 10 minutes.
- Place cheese slices over chicken and bake another 5 minutes or until cheese is melted.
SAGE CHICKEN A LA KIEV
Provided by Bryan Miller
Categories dinner, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In mixing bowl blend butter with parsley, sage, salt and pepper (this could be done in blender but is just as easy by hand). Chill.
- Place chicken breasts between pieces of plastic wrap and pound with mallet to about 1/4-inch thickness -each should be 5 to 8 inches long and about 4 inches wide. Place 1 1/2 to 2 tablespoons of herb butter in middle of each breast and roll it, tucking in sides to seal as well as possible. Chill breasts for 15 minutes before breading.
- In separate bowls place flour, beaten eggs and bread crumbs. Gently dip chicken breast rolls in flour, dusting off excess, then in egg mixture and crumbs. Set aside.
- Heat enough cooking oil in deep saucepan or wok to submerge chicken rolls at least halfway. Oil is at proper temperature when bread cube dropped in it turns golden brown within a minute.
- Cook chicken rolls, 2 at a time, for about 8 minutes, turning occasionally. Set aside on paper towels in warm oven. Serve hot.
CHICKEN KIEV IMPERIAL A LA WHITE HOUSE
Time 15m
Number Of Ingredients 7
Steps:
- Bone the chicken breasts leaving a joint of wing attached. Flatten the breasts with a cleaver, then stuff each one with 3 tablespoons butter. Carefully seal the edges with toothpicks. Dip the stuffed breasts in flour then into the eggs beat with milk, and roll in bread crumbs. Then re-dip the breasts in flour, egg and milk mixture, then bread crumbs again. Fry in 3 inches hot vegetable shortening (375°F) for 8-10 minutes, or until golden brown. Remove the toothpicks and serve immediately.
Nutrition Facts : Nutritional Facts Serves
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