Lighter Chicken Kiev Recipes

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LIGHTER CHICKEN KIEV



Lighter chicken kiev image

A chicken kiev with nearly half the calories of the original creation but still juicy and full of flavour. Enjoy the tender chicken and buttery, garlicky filling

Provided by Angela Nilsen

Categories     Dinner, Lunch, Main course, Supper

Time 50m

Number Of Ingredients 24

2 ½ tbsp unsalted butter , softened at room temperature
2 ½ tbsp light soft cheese
2 tsp rapeseed oil
3 garlic cloves , crushed
3 tbsp finely chopped parsley
pinch of cayenne pepper
50g Japanese panko crumbs
4 tsp self-raising flour
4 boneless, skinless chicken breasts (500g/1lb 2oz total weight, preferably organic)
100ml buttermilk
1 tbsp rapeseed oil , plus 1 tsp
lemon wedges and watercress, to serve
2 ½ tbsp unsalted butter , softened at room temperature
2 ½ tbsp light soft cheese
2 tsp rapeseed oil
3 garlic cloves , crushed
3 tbsp finely chopped parsley
pinch of cayenne pepper
50g Japanese panko crumbs
4 tsp self-raising flour
4 boneless, skinless chicken breasts (500g/1lb 2oz total weight, preferably organic)
100ml buttermilk
1 tbsp rapeseed oil , plus 1 tsp
lemon wedges and watercress, to serve

Steps:

  • For the filling, mix the butter, cheese and oil in a small bowl, then stir in the garlic and parsley. Season with a pinch of cayenne and salt , and generously with black pepper. Cover with cling film and chill in the freezer for 30 mins while you prepare the chicken.
  • Mix together the panko crumbs and flour. Heat a large, non-stick frying pan, tip in the crumb mix and toast in the dry pan for a few minutes or until turning pale brown - stir regularly so they brown evenly and don't burn. Tip the crumb mix into a bowl, season with pepper and set aside.
  • Butterfly each chicken breast without cutting all the way through, so you can then open them out flat, being careful not to make any other cuts in the flesh that the filling could escape from. Lay each breast between two pieces of cling film and bash with a rolling pin to a thickness of about 5mm. Peel off and discard the top piece of cling film and season each breast with pepper. Place a quarter of the filling in the middle, then bring both the shorter ends of the chicken in slightly so they cover each side of the filling. Now bring a long side up and carry on rolling up to make a tight package - use the cling film to help , and keep the ends tucked in as you go. Wrap each kiev tightly in the cling film and chill in the fridge for about 30 mins (or overnight if you prefer).
  • Heat oven to 230C/210C fan/gas 8. Tip half the crumb mix onto a large plate. Put the buttermilk in a shallow dish and season with pepper. Remove the cling film from two of the kievs, coat each in the buttermilk, then roll in the crumbs to evenly coat all over. Pat them on the ends too, to coat and keep well sealed. Repeat with the remaining two kievs.
  • Heat 11/2 tsp of the oil in a small nonstick frying pan. Add two of the kievs and fry for 1½ mins over a medium-high heat, without moving them, adjusting the heat if necessary so they don't burn. Turn them over, pour in another ½ tsp oil to cover the base of the pan and fry for 1 min more to brown the other side, carefully turning so all sides are becoming golden. Remove with a wide spatula and lay in a shallow baking tin lined with baking parchment. Wipe any crumbs from the pan, then repeat with the rest of the oil and chicken.
  • Bake the chicken in the oven for 15 mins until cooked and crisp. Serve with lemon wedges and watercress. If any juices have managed to escape during cooking, simply drizzle them around the chicken once served.
  • For the filling, mix the butter, cheese and oil in a small bowl, then stir in the garlic and parsley. Season with a pinch of cayenne and salt , and generously with black pepper. Cover with cling film and chill in the freezer for 30 mins while you prepare the chicken.
  • Mix together the panko crumbs and flour. Heat a large, non-stick frying pan, tip in the crumb mix and toast in the dry pan for a few minutes or until turning pale brown - stir regularly so they brown evenly and don't burn. Tip the crumb mix into a bowl, season with pepper and set aside.
  • Butterfly each chicken breast without cutting all the way through, so you can then open them out flat, being careful not to make any other cuts in the flesh that the filling could escape from. Lay each breast between two pieces of cling film and bash with a rolling pin to a thickness of about 5mm. Peel off and discard the top piece of cling film and season each breast with pepper. Place a quarter of the filling in the middle, then bring both the shorter ends of the chicken in slightly so they cover each side of the filling. Now bring a long side up and carry on rolling up to make a tight package - use the cling film to help , and keep the ends tucked in as you go. Wrap each kiev tightly in the cling film and chill in the fridge for about 30 mins (or overnight if you prefer).
  • Heat oven to 230C/210C fan/gas 8. Tip half the crumb mix onto a large plate. Put the buttermilk in a shallow dish and season with pepper. Remove the cling film from two of the kievs, coat each in the buttermilk, then roll in the crumbs to evenly coat all over. Pat them on the ends too, to coat and keep well sealed. Repeat with the remaining two kievs.
  • Heat 11/2 tsp of the oil in a small nonstick frying pan. Add two of the kievs and fry for 1½ mins over a medium-high heat, without moving them, adjusting the heat if necessary so they don't burn. Turn them over, pour in another ½ tsp oil to cover the base of the pan and fry for 1 min more to brown the other side, carefully turning so all sides are becoming golden. Remove with a wide spatula and lay in a shallow baking tin lined with baking parchment. Wipe any crumbs from the pan, then repeat with the rest of the oil and chicken.
  • Bake the chicken in the oven for 15 mins until cooked and crisp. Serve with lemon wedges and watercress. If any juices have managed to escape during cooking, simply drizzle them around the chicken once served.

Nutrition Facts : Calories 344 calories, Fat 16.4 grams fat, SaturatedFat 6.5 grams saturated fat, Carbohydrate 13.8 grams carbohydrates, Sugar 1.9 grams sugar, Fiber 0.9 grams fiber, Protein 34.7 grams protein, Sodium 0.7 milligram of sodium

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

LIGHT CHICKEN KIEV



Light Chicken Kiev image

A lighter version of Chicken Kiev, developed by the executive chef of the Russian Tea Room where the dish is a staple item. Stolen from another website and posted here for convenience. Prep time does not include refrigeration.

Provided by Dave in Alpharetta

Categories     Chicken Breast

Time 40m

Yield 4 breasts, 4 serving(s)

Number Of Ingredients 14

1 (7 1/2 ounce) container Smart Balance light butter spread, room temperature
1 teaspoon dried parsley
1 teaspoon dried tarragon
1 teaspoon chervil
1 teaspoon dill
1 lime, zest of
1 lemon, zest of
1 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon fresh ground black pepper, plus extra for seasoning chicken
4 boneless skinless chicken breast halves
2 large eggs, beaten with
1 teaspoon water
2 cups Japanese-style bread crumbs, crushed with a rolling pin (Panko)
2 tablespoons canola oil (for frying)

Steps:

  • Combine butter, parsley, tarragon, chervil, dill and zests with 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, one at a time, between two pieces of plastic wrap. Sprinkle 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 one chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter 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 one pie pan and 2 cups bread crumbs in a different pie pan.
  • Dip each breast in the egg mixture and then roll in the breadcrumbs, then repeat the process with the rest. Place in the refrigerator for one hour then re-dip the chicken.
  • Heat oil in a pot or deep fryer heat until oil reaches 325 degrees F.
  • Gently submerse each breast in oil, and cook until golden brown, 10 minutes approximately , until the internal temperature reaches 165-170 degrees. If the chicken becomes too brown, turn the flame down to lower the temperature of the oil. Remove to a cooling rack set in sheet pan and allow draining for 5 to 10 minutes before serving.

Nutrition Facts : Calories 469.7, Fat 31.5, SaturatedFat 7.6, Cholesterol 174.2, Sodium 1042, Carbohydrate 12, Fiber 0.7, Sugar 1.2, Protein 32.3

UKRAINIAN CHICKEN KIEV



Ukrainian Chicken Kiev image

A real Kiev recipe, with seasoned butter rolled up in breaded chicken breasts for a richness fit for royalty! This recipe takes a bit of time, but is well worth the effort.

Provided by William Anatooskin

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 1h10m

Yield 8

Number Of Ingredients 14

8 (4 ounce) skinless, boneless chicken breast halves
⅓ cup butter, softened
½ teaspoon ground black pepper
1 teaspoon garlic powder
2 eggs
3 tablespoons water
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 teaspoon dried dill weed
½ cup all-purpose flour
½ cup dry bread crumbs
2 cups vegetable oil
½ lemon, sliced
¼ cup chopped fresh parsley

Steps:

  • Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen.
  • To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm.
  • When butter is firm, cut into 8 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.
  • In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
  • Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve.

Nutrition Facts : Calories 756.2 calories, Carbohydrate 12.3 g, Cholesterol 132.7 mg, Fat 65.8 g, Fiber 1 g, Protein 29.8 g, SaturatedFat 12.8 g, Sodium 197.3 mg, Sugar 0.7 g

LIGHT CHICKEN KIEV



Light Chicken Kiev image

"This recipe is the one most requested by my husband," writes Beth Dauenhauer from Pueblo, Colorado. "I vary the herbs, using what's on hand-or fresh. Also, try with roasted potatoes, as cooking times and temperatures are compatible."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 10

1 tablespoon butter, softened
1/4 teaspoon each dried thyme, parsley flakes and rosemary, crushed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg white
1/2 cup soft bread crumbs
1 tablespoon grated Parmesan cheese
1/4 teaspoon paprika
2 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • Combine the butter, thyme, parsley and rosemary; shape into two cubes. Cover and freeze until firm, about 10 minutes. , Meanwhile, in a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, lightly whisk egg white. In a third bowl, combine the bread crumbs, Parmesan cheese and paprika., Flatten chicken to 1/4-in. thickness. Place a butter cube on the center of each. Roll up and tuck in ends; secure with toothpicks. Coat chicken with flour mixture, dip in egg white, then roll in crumb mixture. , Place seam side down in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until a thermometer reads 170°. Discard toothpicks.

Nutrition Facts : Calories 231 calories, Fat 9g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 315mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

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.

CHICKEN KIEV, A YUMMY & HEALTHY VERSION



Chicken Kiev, a Yummy & Healthy Version image

This is a light version of Chicken Kiev. The yogurt may sound like a strange and untasty ingredient but it works great and I have received many compliments on this dish. I actually double the sauce as it is very tasty. They are great the next day, even cold, for lunch or a picnic.

Provided by appetizerqueen

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

4 skinless chicken breasts
1/2 cup plain yogurt
1 garlic clove, minced
3 tablespoons chives, fresh, chopped
1/2 teaspoon salt
pepper, to taste
1 pinch cayenne pepper

Steps:

  • Combine all ingredients except the chicken.
  • Cut 2 slits in each chicken breast to form 2 pockets.
  • Lift the flap of each pocket and fill with some of the yogurt mixture.
  • Arrange breasts in a baking dish.
  • spoon remaining yogurt mixture over chicken.
  • Preheat oven to 450°F.
  • Bake chicken 35 minutes, or until crisp and browned.

Nutrition Facts : Calories 289.6, Fat 7.1, SaturatedFat 2, Cholesterol 155, Sodium 578.7, Carbohydrate 1.8, Fiber 0.1, Sugar 1.5, Protein 51.3

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From pinterest.ca


BEST KICKIN' CHICKEN KIEV RECIPES | FOOD NETWORK CANADA
2012-02-21 A recipe for making the best Kickin' Chicken Kiev. ADVERTISEMENT. IN PARTNERSHIP WITH. Main. Kickin’ Chicken Kiev. by Food Network Canada. February 21, 2012 . 3.0 (77 ratings) Rate this recipe COOK TIME. 25 min. YIELDS. 3 servings. Enticing Chicken Kiev meets smashed new potatoes meets delicious! The following recipe was provided by a …
From foodnetwork.ca


EASY CHICKEN KIEV RECIPE (STUFFED PAN-FRIED CHICKEN) + VIDEO
2021-10-16 Place the flour and salt in the third pan. Toss to mix the salt into the flour. Set a large skillet over medium heat. Add approximately ¾ inch of oil. One at a time, dunk the closed chicken breasts in flour, then in egg mixture, then in the panko breadcrumbs to create a crust.
From aspicyperspective.com


EASY CLASSIC CHICKEN KIEV RECIPE - DINNER, THEN DESSERT
2022-01-26 Place chicken in freezer for 30 minutes. Preheat oven to 400 degrees. Add the eggs to a bowl and beat well. Add flour to a second bowl and the panko to a third one. Dip the partially frozen chicken into the flour, tapping off the excess. Dip into the eggs, then into the panko breadcrumbs until well coated.
From dinnerthendessert.com


CLASSIC CHICKEN KIEVS RECIPE - TOM KERRIDGE
Print. 1: In a bowl, beat together the butter, parsley, garlic, salt and cayenne pepper with a wooden spoon. Set aside but don’t refrigerate as the butter must remain soft. 2: Take the chicken breasts and using a sharp, thin knife, make a small hole at the fattest end, then push the knife into the middle of the breast, trying not to cut all ...
From tomkerridge.com


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