Inside Out Chicken Kiev Recipes

INSIDE-OUT CHICKEN KIEV

Steps:

• Place the chicken on a baking tray, rub with a little of the butter, season and cook under the grill for 15 mins, turning once until cooked through.
• Mix together the remaining garlic butter and breadcrumbs. Remove the chicken from the grill and top each breast with a smear of the breadcrumbed butter. Return to the grill and cook 3-5 mins until the breadcrumbs are golden and the butter melted. Serve any buttery juices, alongside new potatoes and peas or broad beans.

INSIDE-OUT CHICKEN KIEV

Steps:

• Preheat oven to 350 degrees.
• Melt butter in shallow dish.
• Mix bread crumbs, cheese, and spices (salt, garlic salt, oregano, and basil.)
• Dip chicken in butter, then crumb mixture.
• Place in casserole dish and bake at 350 for 30 minutes.
• Mix apple juice, onion, and parsley.
• Add to leftover butter.
• When 30 minute cook time has passed, pour apple juice mixture over chicken and bake 2 to 3 minutes more.

INSIDE-OUT CHICKEN KORMA KIEVS

Steps:

• Place the chicken on a baking tray.
• Rub with a little of the butter, season, then cook under a heated grill / broiler for 15 minutes, turning just once until cooked through.
• Mix together the remaining garlic butter, korma paste and the breadcrumbs.
• Remove the chicken from the grill, then top each breast with a smear of the breadcrumbed butter.
• Return to the grill and cook for 3 to 5 minutes until the breadcrumbs are golden and the butter melted.
• Serve the chicken and all of the buttery juices with some potatoes and veg if you like.

CHICKEN KIEV

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.

DECONSTRUCTED CHICKEN KIEV

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.