Chicken Supreme Kiev Style 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 SUPREME



Chicken supreme image

Enjoy this creamy chicken supreme with mashed potato and steamed green veggies. It makes an easy midweek meal for two

Provided by Esther Clark

Categories     Supper

Time 45m

Number Of Ingredients 12

1 tbsp olive oil
1 tbsp butter
1 small onion , thinly sliced
50g smoked bacon lardons
1 garlic clove , crushed
2 skin-on chicken breasts
1 tsp plain flour
50ml white wine
150ml double cream
½ tbsp Dijon mustard
½ small bunch of parsley , very finely chopped (optional)
mashed potato and steamed green veg, to serve

Steps:

  • Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
  • Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
  • Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
  • Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.

Nutrition Facts : Calories 767 calories, Fat 64 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.37 milligram of sodium

CHICKEN SUPREME KIEV-STYLE



Chicken Supreme Kiev-Style image

My family loves this. It's a lighter version of the traditional Chicken Kiev. I personally leave out the salt, so I made it optional in the recipe. Recipe from Jacques Pepin Good Life Cooking cookbook. This pairs well with Bulgur Wheat Pilaf recipe #175759.

Provided by Annisette

Categories     Chicken Breast

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 (7 ounce) boneless chicken breasts, trimmed of any skin and visible fat
1 1/2 tablespoons virgin olive oil
1 1/2 cups onions, chopped
8 ounces mushrooms, cleaned and chopped (3 cups)
3 -4 garlic cloves, peeled, crushed, and chopped
1/2 teaspoon salt (optional)
1/4 teaspoon fresh ground black pepper
2 tablespoons fresh cilantro, coarsely chopped
4 slices firm white bread, processed in blender to make crumbs (2 cups)
2 tablespoons virgin olive oil
2 tablespoons fresh cilantro, chopped
1/2 teaspoon salt (optional)
1/2 teaspoon fresh ground black pepper
1/4 cup skim milk

Steps:

  • Preheat oven 400F degrees.
  • Butterfly the chicken breasts: slice almost all the way through the thickness of each breast, stopping when you can open the breast like a book and lay the attached halves flat.
  • Pound each breast lightly. Set aside while you make the filling.
  • Filling: Heat the olive oil in a large skillet. Add onions and saute over medium-hight heat for about 2 minutes. Stir in mushrooms, garlic, salt, and pepper. Cook, covered, for about 3 minutes. Remove the lid and continue cooking until liquid is absorbed. Add cilantro and transfer mixture to a plate to cool.
  • When the filling is cooled, divide it into four equal portions. Mound one portion in the center of each chicken breast. Fold all the edges of the breast meat over the filling to enclose it completely.
  • Coating: In a bowl, combine the bread crumbs, oil, cilantro, salt, and pepper.
  • Place the milk in another bowl.
  • Dip the stuffed chicken breasts in the milk and then roll them in the seasoned bread crumbs.
  • Arrange the coated breasts in a roasting pan and bake for 20-25 minutes, or until cooked through but still moist.
  • Serve immediately.

Nutrition Facts : Calories 560.8, Fat 31.3, SaturatedFat 7.2, Cholesterol 127.3, Sodium 310.2, Carbohydrate 22.5, Fiber 2.2, Sugar 4.6, Protein 46.4

DECONSTRUCTED CHICKEN KIEV



Deconstructed Chicken Kiev image

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

1 ½ pounds baby Yukon Gold potatoes
3 tablespoons olive oil
Salt and pepper
4 slices white bread
3 cloves garlic
¼ cup fresh flat-leaf parsley
½ cup butter, melted
4 skinless, boneless chicken breast halves, butterflied
½ pint cherry tomatoes
¼ cup black olives
1 lemon, zested
1 tablespoon olive oil
½ cup feta cheese
2 tablespoons chopped fresh flat-leaf parsley
1 (7 ounce) bag arugula

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

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