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
COUNTRY-STYLE CHICKEN KIEV
Preparation takes a little more time for this old favorite, but the taste is well worth the effort!
Provided by Land O'Lakes
Categories Chicken Main Course Meat, poultry, and seafood
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine all filling ingredients in bowl. Divide into 4 equal portions. Wrap each in plastic food wrap; freeze at least 30 minutes.
- Heat oven to 350°F.
- Flatten each chicken breast to about 1/4-inch thickness by pounding between sheets of waxed paper. Place 1 portion frozen filling onto each flattened breast. Roll and tuck in edges of chicken; secure with toothpicks.
- Melt 1/4 cup butter in 8-inch square baking dish in oven. Combine all remaining chicken ingredients in small bowl. Dip chicken rolls in melted butter; coat with crumb mixture.
- Place chicken into prepared baking dish; sprinkle with remaining crumb mixture. Bake 50-60 minutes or until chicken is fork tender. Remove toothpicks before serving.
Nutrition Facts : Calories 450 calories, Fat 27 grams, SaturatedFat grams, Transfat grams, Cholesterol 160 milligrams, Sodium 580 milligrams, Carbohydrate 11 grams, Fiber 1 grams, Sugar grams, Protein 40 grams
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 KIEV
A favorite aunt shared this special chicken kiev with me. It makes attractive individual servings fancy enough to be served for company. They have great flavor and were a hit at my "Let It Snow" dinner party. -Lynne Peterson, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine the butter, onion, parsley, garlic powder, tarragon and pepper. Shape mixture into six pencil-thin strips about 2 in. long; place on waxed paper. Freeze until firm, about 30 minutes. Flatten each chicken breast to 1/4 in. Place one butter strip in the center of each chicken breast. Fold long sides over butter; fold ends up and secure with a toothpick. In a bowl, beat egg and milk; place coating mix in another bowl. Dip chicken, then roll in coating mix. Place chicken, seam side down, in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° or until the chicken is no longer pink and the juices run clear. Remove toothpicks before serving. Microwave Directions (timing based on a 1100-watt oven): Place chicken in a greased glass pie plate. Microwave on high for 2-1/2 minutes. Turn plate; microwave for 1-2 minutes or until juices run clear. Let stand 5 minutes.
Nutrition Facts :
CHICKEN KIEV NORTH COUNTRY STYLE
A co worker of my sister gave me this recipe, and have been making it for ages. There's something very homey and conforting about this dish. We like it with a side of mashed potatoes, the butter sauce is divine over the chicken. I made it with sweet potatoes that night because I had them left over, and it's good with them too!
Provided by Jane Whittaker @janenov46
Categories Chicken
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- Melt butter, set aside.
- Combine bread crumbs, cheese, basil, orggano, garlic salt and salt.
- Dip chicken in melted butter, then roll in seasoned crumbs to coat well. Reserve melted butter.
- Place chicken in pan sprayed with no non stick spray.
- Bake for 50 minutes, or until tests done.
- Meanwhile, add wine, green onions, and parsley to reserved butter (about 1/2 cup).
- When chicken is golden brown, pour sauce over, and continue to cook for 5 more minutes.
COUNTRY-STYLE CHICKEN KIEV
I found this in Best Recipes cook book. This is so easy and delicious! I like to make brown rice and a steamed vegitable with this. I love the butter sauce over the rice. Hope you enjoy!
Provided by Rajingred
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Combine bread crumbs, Parmesan cheese,basil,oregano garlic salt and salt. Dip chicken in breasts in melted Butter, then coat with bread crumbs mixture; reserve remaining butter. Place chicken in 9 inch square baking dish. Bake for 50-60 minutes or until chicken is fork tender. Meanwhile, add apple juice, green onion an dparsley to reserved melted butter. When chicken is golden brown, pour buter sauce over chicken. Continue baking for 5 minutes. Serve with sauce spooned over.
COUNTRY STYLE CHICKEN KIEV RECIPE
Provided by á-7170
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In heavy 2-qt saucepan melt butter. Meanwhile, on piece of wax paper combine bread crumbs, Parmesan cheese, basil, oregano, garlic salt and salt. Dip chicken breasts in melted butter then roll in crumbs to coat. Place skin side up on ungreased 9" sq. baking dish. Bake near center of 375 degree oven for 50 to 60 min or until golden brown and chicken is tender. Meanwhile, add wine, green onion and parsley to remaining melted butter (about 1/2 c.). When chicken is golden brown, pour butter sauce mixture around and over. Return to oven for 3 to 5 min. more or just until sauce is hot. Serve with sauce spooned over.
MEXICAN CHICKEN KIEV
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
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
CLASSIC CHICKEN KIEV
This recipe was printed in Saveur magazine, and is different from others posted here. It has a crispy exterior and a luscious core of well-seasoned dill butter. This recipe needs to be started at least 4 1/2 hours before serving. Perfect to prepare in advance, and quickly put dinner together when time to eat. To get the maximum flavor, please use fresh dill, lemon juice and bread crumbs. Note: The preparation time includes chilling time - not all is active time.
Provided by PanNan
Categories Chicken Breast
Time 4h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- At least four hours before the meal, prepare the butter mixture - stir together butter, dill, lemon juice and cayenne in a medium bowl. Season the mixture with salt and pepper and mix well.
- Spread a 12" long piece of plastic wrap on a work surface and place the butter mixture on one end, forming a 2" X 3" rectangle. Wrap the rectangle with the plastic wrap, maintaining the shape, and refrigerate at least 2 hours to chill and harden.
- When the butter has chilled, prepare the chicken breast halves, placing each half between plastic wrap (or I use a zip bag) and using a meat mallet with a large flat side, pound the halves until they are 1/4" thick overall, taking care not to tear the meat. Season each one with salt and pepper to taste.
- Cut the chilled butter lengthwise into 4 equal size bars. Place 1 bar in the center of each chicken breast. Fold the ends of each breast over the butter; roll up each piece tightly to completely enclose butter.
- Make fresh breadcrumbs (you can do this in advance), by cutting the crusts off 12 slices of firm white sandwich bread, tearing the slices into pieces, and pulsing them in a food processor at least three times. Less will produce a coarser crumb, more a finer crumb.
- Whisk bread crumbs, thyme, and 1 tsp salt and add a generous amount of ground pepper in a shallow bowl large enough to roll each chicken breast
- Place the flour and the eggs in separate shallow bowls.
- Dredge each chicken breast in flour, then eggs, followed by the bread crumbs, pressing the crumbs onto the chicken and shaking off excess. Transfer to a sheet pan, cover and refrigerate at least 2 hours.
- When ready to fry the chicken breasts, pour the oil to a depth of 1/2" in a pan large enough to hold all the chicken breasts. Heat over medium heat until 325 degrees.
- Add chicken to the hot oil and reduce heat to medium low. Cook, turning once, until golden brown and crispy on both sides, making sure it is done throughout - about 25 minutes total.
- Transfer the fried chicken rolls to a paper towel lined plate and serve immediately.
Nutrition Facts : Calories 931.2, Fat 34.3, SaturatedFat 17.5, Cholesterol 288.1, Sodium 923.8, Carbohydrate 102.5, Fiber 5.9, Sugar 7.2, Protein 49.9
More about "chicken kiev north country style recipes"
CHICKEN KIEV RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
CHICKEN KIEV - JO COOKS
From jocooks.com
DUMP-AND-BAKE CHICKEN KIEV CASSEROLE {VIDEO!} - THE …
From theseasonedmom.com
CHICKEN KIEVS - PINCH OF NOM
From pinchofnom.com
EASY BAKED CHICKEN KIEV - THE SEASONED MOM
From theseasonedmom.com
EASY CHICKEN KIEV RECIPE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
CHICKEN KIEV - TRADITIONAL UKRAINIAN RECIPE | 196 FLAVORS
From 196flavors.com
COUNTRY STYLE CHICKEN KIEV - GIVE ME THE RECIPE, DAMMIT!
From givemetherecipedammit.com
BEST CHICKEN KIEV RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
CHICKEN KIEV - COUNTRY STYLE - BIGOVEN.COM
From bigoven.com
COUNTRY-STYLE CHICKEN KIEV - BIGOVEN.COM
From bigoven.com
COUNTRY - STYLE CHICKEN KIEV - RECIPE - COOKS.COM
From cooks.com
MAKE A CLASSIC CHICKEN KIEV - GREAT BRITISH FOOD
From greatbritishfoodawards.com
CHICKEN KIEV (CLASSIC EASTERN EUROPEAN RECIPE)
From eatingeuropean.com
COUNTRY-STYLE CHICKEN KIEV RECIPE
From recipeland.com
CHICKEN KIEV NORTH COUNTRY STYLE | RECIPE | CHICKEN KIEV, HOW TO …
From pinterest.com
CLASSIC CHICKEN KIEV - THESTAYATHOMECHEF.COM
From thestayathomechef.com
CHICKEN KIEV RECIPE (GARLIC BUTTER STUFFED CHICKEN BREAST) - KITCHN
From thekitchn.com
CHICKEN KIEV | RECIPETIN EATS
From recipetineats.com
THE ENDURING APPEAL OF CHICKEN KIEV | SAVEUR
From saveur.com
COUNTRY STYLE CHICKEN KIEV (VRP 350) | VINTAGE RECIPE …
From vintagerecipeproject.com
CLASSIC CHICKEN KIEVS RECIPE - TOM KERRIDGE
From tomkerridge.com
16 CHICKEN KIEV RECIPES | RECIPELAND
From recipeland.com
CHICKEN KIEV ( AUTHENTIC RUSSIAN RECIPE) - CHEFJAR
From chefjar.com
CHICKEN KIEV RECIPE — TRADITIONAL, BUT NOT
From traditionalbutnot.com
COUNTRY-STYLE CHICKEN KIEV - MANILA SPOON
From manilaspoon.com
CHICKEN KIEV - SERIOUS EATS
From seriouseats.com
CHICKEN KIEV-COUNTRY STYLE - RECIPE - COOKS.COM
From cooks.com
TRINCAS' CHICKEN à LA KIEV—DETAILED RECIPE WITH VIDEO: BONG EATS
From bongeats.com
EASY CHICKEN KIEV RECIPE (STUFFED PAN-FRIED CHICKEN) + VIDEO
From aspicyperspective.com
CHICKEN KIEV - SPEND WITH PENNIES
From spendwithpennies.com
EASY CLASSIC CHICKEN KIEV RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
AMERICAN CHICKEN KIEV (KYIV) . THE GREATEST RECIPE OF ALL - COOK …
From cookafterme.com
CHICKEN KIEV | GOURMET TRAVELLER
From gourmettraveller.com.au
CHICKEN KIEV / DE VOLAILLE RECIPE: EASTERN EUROPEAN STYLE
From annainthekitchen.com
CHICKEN KIEV RECIPE | OLIVEMAGAZINE
From olivemagazine.com
CHICKEN KIEV - EASY CHICKEN RECIPES
From easychickenrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love