Delicious Chicken Kiev Recipes

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CHEF JOHN'S CHICKEN KIEV



Chef John's Chicken Kiev image

I'm not going to say this chicken Kiev is 'easy to make.' It's really not. So, why try? Because, if and when you pull this off, you'll be enjoying one of the greatest chicken experiences of your life. It's also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 4

Number Of Ingredients 12

2 cloves garlic, minced
1 pinch salt
2 tablespoons chopped fresh flat-leaf parsley
6 tablespoons unsalted butter
4 (8 ounce) skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
salt and pepper to taste
1 cup all-purpose flour
2 teaspoons salt
2 eggs, beaten
2 cups panko bread crumbs
1 pinch cayenne pepper
2 cups vegetable oil for frying, or as needed

Steps:

  • Grind garlic and a pinch of salt together in a mortar and pestle until garlic is completely smashed. Add parsley and mix until completely incorporated. Pound butter into garlic mixture with pestle until parsley and garlic are fully incorporated into the butter. Wrap the butter mixture in plastic wrap and refrigerate until cold, at least 15 minutes.
  • Season chicken breasts with salt and pepper. Place 1/4 the butter mixture in the center of wider end of each chicken breast. Fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter. Gather the sides of each chicken breast to the center to form a round ball. The top of the chicken will be smooth and the bottom will be gathered. Tightly wrap each chicken breast ball in plastic wrap, put wrapped breasts on a plate, and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.
  • Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into another bowl.
  • Remove chicken breast balls from plastic wrap. Gently press each chicken breast ball into flour mixture to coat and shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken onto a plate, cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Working in batches, cook chicken, gathered-side down, in hot oil and until lightly golden on both sides, about 1 minute per side. Transfer to prepared baking sheet. Sprinkle salt and cayenne pepper over the top.
  • Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before serving.

Nutrition Facts : Calories 790.3 calories, Carbohydrate 62.2 g, Cholesterol 268 mg, Fat 38.3 g, Fiber 1 g, Protein 59.5 g, SaturatedFat 15.3 g, Sodium 1656 mg, Sugar 0.3 g

CHICKEN KIEV



Chicken Kiev image

Provided by Alton Brown

Categories     main-dish

Time 2h45m

Yield 4 servings

Number Of Ingredients 9

8 tablespoons (1 stick) unsalted butter, room temperature
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling
Vegetable oil, for frying

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.

DELICIOUS BAKED CHICKEN KIEV



Delicious Baked Chicken Kiev image

This is the BEST! I was raised on this, and it is the best chicken Kiev you'll ever have. After you make it a few times it's a snap. I do this by memory. You can adjust the flavors to taste. This recipe tastes great as leftovers also!

Provided by Jessica

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 10

¼ cup butter, softened
⅛ teaspoon garlic powder
1 tablespoon chopped fresh parsley
5 cups honey-sweetened corn flake cereal
3 tablespoons chopped fresh parsley
1 ½ teaspoons garlic powder
1 teaspoon paprika
1 teaspoon salt
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
¼ cup buttermilk

Steps:

  • In a small bowl, stir together the butter, 1/8 teaspoon garlic powder, and 1 tablespoon of parsley. Spread the butter mixture 1/2 inch thick onto a piece of aluminum foil, and place in the freezer to harden.
  • Place the cereal in a large plastic resealable bag, and crush with a rolling pin. Add the remaining parsley, 1 1/2 teaspoons garlic powder, paprika and salt, seal the bag, and shake to mix.
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
  • Remove the slab of butter mixture from the freezer, and slice into 6 strips. Place one strip onto the center of each pounded chicken breast, roll up and secure with toothpicks. Dip rolled chicken breasts into buttermilk, then into the cereal mixture. Place coated breasts into the prepared baking dish.
  • Bake, uncovered, for 30 to 40 minutes until chicken is no longer pink, and the juices run clear. The outside should be crispy and golden.

Nutrition Facts : Calories 330.7 calories, Carbohydrate 30.9 g, Cholesterol 89.2 mg, Fat 9.6 g, Fiber 1.3 g, Protein 29.8 g, SaturatedFat 5.3 g, Sodium 820.8 mg, Sugar 13.1 g

CHICKEN KIEV



Chicken Kiev image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Vegetable oil, for frying
4 (6 to 8-ounce) pieces boneless, skinless chicken or 4 (6-ounce) thin cut chicken cutlets
10 blades fresh chives, chopped to about 2 tablespoons
A palmful fresh parsley, finely chopped to about 2 tablespoons
A palmful fresh dill, finely chopped, about 2 tablespoons
1 clove garlic, finely chopped
6 tablespoons chilled butter
1 cup flour
2 eggs
1 cup plain bread crumbs
A wedge lemon
Salt and pepper
Plain, round toothpicks

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.

BEST CHICKEN KIEV



Best Chicken Kiev image

From holiday dinners to potluck suppers, this is one of my favorite meals. Folks love the mildly seasoned chicken roll-ups. -Karin Erickson, Burney, California

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 8

1/4 cup butter, softened
1 tablespoon minced chives
1 garlic clove, minced
6 boneless skinless chicken breast halves (8 ounces each)
3/4 cup crushed cornflakes
2 tablespoons minced fresh parsley
1/2 teaspoon paprika
1/3 cup buttermilk

Steps:

  • In a small bowl, combine the butter, chives and garlic. Shape into a 3-in. x 2-in. rectangle. Cover and freeze until firm, about 30 minutes., Flatten each chicken breast to 1/4-in. thickness. Cut the butter mixture into six 1-in. pieces; place one piece in center of each chicken breast. Roll up chicken from a long side; tuck ends under. Secure with toothpicks. , In a shallow bowl, combine the cornflakes, parsley and paprika. Place buttermilk in another shallow bowl. Dip the chicken into buttermilk, then coat evenly with cornflake mixture. , Preheat oven to 425°; place chicken in a greased 13 x 9 baking dish, seam side down. Bake, uncovered, 35-40 minutes or until chicken reaches an internal temperature of 170°. Discard toothpicks.

Nutrition Facts : Calories 357 calories, Fat 13g fat (6g saturated fat), Cholesterol 146mg cholesterol, Sodium 281mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 0 fiber), Protein 47g protein.

QUICK CHICKEN KIEV



Quick Chicken Kiev image

"I make these pretty chicken breasts all the time and just love the taste," writes Dorothy LaCombe of Hamburg, New York. "Because they're microwaved, they're ready to serve in no time."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

5 tablespoons butter, softened, divided
1/2 teaspoon minced chives
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
4 boneless skinless chicken breast halves (6 ounces each)
1/3 cup cornflake crumbs
1 tablespoon grated Parmesan cheese
1/2 teaspoon dried parsley flakes
1/4 teaspoon paprika

Steps:

  • In a small bowl, combine 3 tablespoons butter, chives, garlic powder and pepper; shape into four cubes. Cover and freeze until firm, about 10 minutes. , Flatten chicken breast halves to 1/4-in. thickness. Place a butter cube in the center of each. Fold long sides over butter; fold ends up and secure with a toothpick. , In a shallow bowl, combine the cornflakes, Parmesan cheese, parsley and paprika. Melt remaining butter. Dip chicken into butter; coat evenly with cornflake mixture. Place seam side down in a microwave-safe dish. , Microwave, uncovered, on high for 5-6 minutes or until chicken juices run clear and a thermometer reads 170°. Remove toothpicks. Drizzle chicken with pan drippings if desired.

Nutrition Facts : Calories 265 calories, Fat 12g fat (6g saturated fat), Cholesterol 120mg cholesterol, Sodium 215mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.

EASY CHICKEN KIEV (BAKED)



Easy Chicken Kiev (Baked) image

There's a few recipes on Zaar for this, but this one seems different from the rest, even though some ingredients are the same. This is simple and delicious. Prep time includes 30 minutes to freeze.

Provided by CulinaryQueen

Categories     Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
2 garlic cloves, finely minced
1 lemon, zest of
1 teaspoon lemon juice
4 ounces butter, softened
1 tablespoon parsley, chopped (fresh if possible)
salt and pepper, to taste
2 tablespoons flour
1 egg, beaten
1/3 cup breadcrumbs

Steps:

  • Beat the chicken breasts flat with a meat mallet or a rolling pin.
  • Mix together the garlic, lemon rind, lemon juice, butter, parsley, salt and pepper to form a paste.
  • Divide the butter evenly between the chicken breasts and carefully roll up and secure with string.
  • Freeze for 15 minutes or until the butter is firm.
  • Coat the chicken in the flour, dip in the beaten egg and coat in the breadcrumbs, pressing firmly to make sure they stick.
  • Return to the freezer for a further 15 minutes.
  • Preheat oven to 190C/375°F.
  • Bake the chicken for 30-40 minutes or until the outside is golden and crisp.
  • Plate the chicken and drizzle a bit of the butter sauce over it before serving.

CHICKEN KIEV



Chicken Kiev image

There are times when I don't wish to mess with the hot oil and deep fat frying and will oven fry them instead. If I am really tired after a long day at work, I will even resort to a prepared baking mix made for chicken. Just follow the instructions on the box and bake as directed.

Provided by Queen Dragon Mom

Categories     Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
2 eggs, beaten
2 tablespoons water
2 tablespoons parsley, snipped
1/2 cup flour
2 tablespoons green onions, chopped
1/2 cup breadcrumbs
1/4 lb butter

Steps:

  • Wash and remove all fat from chicken breasts; pound out to 1/8 inch thick between two pieces of wax paper.
  • Cut butter into quarters and lay one in center of each chicken piece.
  • Evenly divide onions and parsley between breasts.
  • Roll each piece into a log and secure with a toothpick.
  • Mix eggs and water.
  • Roll each log in flour, then dip in egg and cover with bread crumbs.
  • Wrap in plastic wrap and refrigerate for at least 1 hour or overnight. Deep fry until brown, then bake at 375°F for 5 minutes.

Nutrition Facts : Calories 485.6, Fat 29.3, SaturatedFat 16.2, Cholesterol 229.5, Sodium 475.9, Carbohydrate 22.2, Fiber 1.2, Sugar 1.1, Protein 32

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From justalittlebite.com


CHICKEN KIEV - SERIOUS EATS
2019-04-09 Chicken Kiev. Caroline Russock is a writer who splits her time between Philadelphia and the Caribbean covering food, travel, leisure, lifestyle, and culture. Her writing is featured in PhillyVoice, Eater, Eater Philly, Serious Eats, and The Tasting Table. Of all of the carefully curated recipes in The Unofficial Mad Men Cookbook, Chicken Kiev ...
From seriouseats.com


CHICKEN KIEV RECIPE — TRADITIONAL, BUT NOT
Place Panko breadcrumbs in a large bowl, mix milk and eggs together in another bowl. In a third bowl, mix flour and some salt. Dip each breast in the flour, then the egg mixture and finally the breadcrumbs. For a double coat repeat last two steps (egg mixture & breadcrumbs). Heat up oil for frying to about 170 degrees.
From traditionalbutnot.com


5 BEST SAUCES TO SERVE WITH CHICKEN KIEV - COOKINDOCS.COM
2022-06-05 Honey mustard sauce. Honey mustard sauce is a good choice because it’s sweet and spicy. The combination of honey and Dijon mustard is a classic flavor pairing that works well with chicken Kiev because both ingredients are potent flavor enhancers. Recommended Cookbook: 10 Chicken Cookbooks To Help You Cook Like A Pro.
From cookindocs.com


CHICKEN KIEV RECIPE | THE COOKING WORLD
For the Chicken Kiev. 4 skinless chicken breasts with wings attached 300 g (2 cups) all-purpose flour 30 g (1 1/2 tablespoon) sea salt 2 g (1 teaspoon) black pepper 4 eggs lightly whisked 240 g (4 cups) panko (Japanese) breadcrumbs Vegetable oil, for Shallow-frying. For the Herb and Garlic Butter. 150 g ( cups) unsalted butter, at room temperature 2 garlic cloves, finely chopped (1/3 …
From thecookingworld.com


DELICIOUS BAKED CHICKEN KIEV - CHICKEN BREAST RECIPES
Remove the slab of butter mixture from the freezer, and slice into 6 strips. Place one strip onto the center of each pounded chicken breast, roll up and secure with toothpicks. Dip rolled chicken breasts into buttermilk, then into the cereal mixture. Place coated breasts into …
From worldrecipes.org


CHICKEN KIEV (CLASSIC EASTERN EUROPEAN RECIPE)
2020-05-17 Preheat your oven to 400F. First fry the cutlets on each side in a skillet until golden brown, for 4-5 minutes, and then cover with foil and move the hot oven. Baked them for 20 minutes (covered), then remove the foil and bake for 5 more minutes. Remove from the oven and let cool off slightly before serving.
From eatingeuropean.com


CHICKEN KIEV | RECIPETIN EATS
2021-05-26 Fry: Heat oil in a heavy based pot to 190°C / 375°F. Carefully place chicken in the oil and cook, turning once or twice, until golden (2 – 3 minutes). It will still be raw inside. Bake: Place chicken on a rack and bake for 15 minutes or until the internal temperature of the chicken is 65°C / 150°F.
From recipetineats.com


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