Fines Herbs Chicken Kiev Recipes

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FINES HERBS CHICKEN KIEV



Fines Herbs Chicken Kiev image

Serve over mashed potatoes to catch the buttery insides when you cut into the chicken. A simple arugula salad adds a fresh peppery bite.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h25m

Number Of Ingredients 13

2 cups panko (coarse Japanese breadcrumbs)
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 small garlic clove, peeled
6 tablespoons unsalted butter, room temperature
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
1/2 tablespoon finely chopped fresh tarragon
1/2 tablespoon finely chopped fresh chervil
4 boneless, skinless chicken breast halves (about 6 ounces each)
3 tablespoons all-purpose flour
1 large egg, lightly beaten
Lemon wedges, for serving

Steps:

  • Preheat oven to 425 degrees. Combine panko, olive oil, and 1/4 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden-brown, about 5 minutes. Let cool completely, then crush a few handfuls for finer crumbs.
  • Meanwhile, using the flat-side of a knife, smash the garlic against a cutting board. Sprinkle with 1/4 teaspoon salt and continue to crush with the knife to smear the mixture together to form a smooth paste. Scrape into a small bowl; stir in butter and herbs. Transfer butter mixture to the center of a sheet of plastic wrap. Fold plastic wrap over butter mixture and shape into a log. Pull the plastic wrap taut and twist ends to seal. Refrigerate until firm, about 45 minutes.
  • Using a sharp paring knife, carve a pocket in each chicken breast by inserting the tip into the side of the breast and cutting an opening lengthwise, leaving about 1 inch uncut on each side and being careful to not cut all the way through. Cut the butter into thin slices. Place 1/4 of the butter inside each pocket. Seal the pocket by pressing together the opening.
  • Pat dry chicken; season with salt and pepper. Dredge in flour, tapping off excess. Dip in beaten egg; coat with panko mixture, patting to adhere. Arrange cutlets in a single layer on a separate rimmed baking sheet. Bake until cooked through, 15 to 18 minutes.

CHICKEN WITH FINES HERBES



Chicken With Fines Herbes image

One of my college roommates used to make this dish. Fines herbes contains thyme, oregano, sage, rosemary, marjoram, and basil. I'm not sure why this recipe calls for additional oregano & marjoram. Serve with hot buttered noodles.

Provided by TigerJo

Categories     Chicken Breast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 14

4 large chicken breasts, skinned, halved, and boned
1/4 cup butter, softened
1 tablespoon fresh parsley, chopped
1/4 teaspoon fines herbes
1/4 teaspoon dried oregano, crushed
1/4 teaspoon dried marjoram, crushed
2 ounces monterey jack cheese, cut into eight strips
1 egg, beaten
1 tablespoon water
1/2 teaspoon vegetable oil
1/4 cup all-purpose flour
1/2 cup dry breadcrumbs, fine
1/4 cup dry white wine
minced fresh parsley

Steps:

  • Wrap 1 pc chicken between 2 pieces of clear plastic wrap; Working from center to edge, pound with a meat mallet to 1/8" thickness; remove plastic wrap, repeat with remaining chix, preheat oven to 350°F.
  • Combine butter, parsley, fines herbes, oregano& marjoram; using half of the mixture, reserving the other half; dot some on each chicken breast half; place a strip of cheese on each; fold in sides and roll up jelly-roll style; Press edges together to seal; in a med bowl combine egg, H2O, and oil; Roll chicken in flour to coat, dip into the egg mixture; roll in bread crumbs to coat.
  • Place chicken, seam side down, in a lg baking dish; bake, uncovered, for 20 mins; Meanwhile, melt remaining herb mixture, add wine; After 20 minutes of baking, pour wine mixture over the rolls; bake for 20 minutes more or until chicken is tender (be careful not to overbake).
  • Drain, reserving pan juices; serve chicken over hot cooked noodles; garnish with fresh parsley; pass reserved juices with chicken.

Nutrition Facts : Calories 262.3, Fat 16, SaturatedFat 7.3, Cholesterol 91.6, Sodium 195.7, Carbohydrate 8.2, Fiber 0.5, Sugar 0.6, Protein 19.1

CHICKEN KIEV



Chicken Kiev image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h55m

Yield 4 main course servings

Number Of Ingredients 15

8 tablespoons unsalted butter, softened at room temperature
2 1/2 teaspoons minced fresh chives
1 1/2 teaspoons minced flat-leaf parsley leaves
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
Freshly ground black pepper
Pinch of cayenne
4 skinless, boneless chicken breast halves (about 2 1/2 pounds)
Kosher salt plus 1 teaspoon
Freshly ground black pepper
2 cups fresh breadcrumbs
1/2 teaspoon dried thyme
1 cup all-purpose flour
3 large eggs, beaten
Vegetable oil for frying

Steps:

  • Make the herb butter. Combine all the butter, herbs and lemon juice ingredients in a medium-large bowl, and, using a rubber spatula, mix until well combined. Season with salt, pepper, and cayenne.
  • On a work surface, spread out a piece of plastic wrap, about 10 inches long. Put the herb butter across the bottom center of the plastic wrap, and form into a log-like shape, about 4 inches long. Fold the bottom edge of the plastic wrap over the butter and roll the enclosed butter forward until completely wrapped, to form a tube about 1 1/2 inches in diameter. Twist the ends together, like a party favor, and freeze until very firm.
  • Prepare the chicken. On a work surface, place 1 breast half between 2 layers of plastic wrap or wax paper and, using a meat-tenderizing mallet, pound to a 1/4-inch thickness. Repeat with the remaining chicken.
  • Unwrap the butter and cut lengthwise into four equal pieces. Lay out each breast half and season both sides assertively with salt and pepper. Place 1 piece of butter across the bottom center of each breast. Fold the bottom edge of a breast over the butter, fold in the sides, and roll the just enclosed butter forward until completely wrapped, to form a tight rolled package. Repeat with the remaining breasts.
  • In a large bowl, whisk together the breadcrumbs, 1 teaspoon salt, and the thyme and season generously with pepper.
  • Place the flour and eggs in separate flat bottomed bowls or lipped plates. Working with one chicken roll at a time, dredge it in the flour, dip in the egg, and roll in the breadcrumb mixture. Shake off the excess. Transfer to a parchment paper-lined plate. Repeat with the remaining chicken. Refrigerate for at least 2 hours and up to 12.
  • In a large straight-sided skillet, pour the oil to a depth of about 1/2 inch. Heat the oil over medium heat until it registers 325 degrees F on a deep-frying thermometer. Add the breaded chicken and cook, turning once, until golden brown and cooked through, about 25 minutes. Using tongs, transfer to a paper towel-lined plate.
  • Divide the chicken among plates and serve immediately. When cutting into the chicken, beware of spurting herb butter!

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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