CHICKEN KIEV
Number Of Ingredients 10
Steps:
- Thoroughly mix softened butter, chives, garlic, salt, and pepper. Lay butter on a piece of film so it looks like a hot dog, wrap it, and stick it into the fridge for about 30 minutes. Cut chicken thighs into about ¾"-1" chunks and pulse in processor until about the consistency of hamburger. Don't sweat the small stuff as anything close will work. Beat egg and sour cream until smooth and put on small plate. On another small plate lay down the ground pork rinds. Divide chicken thigh meat into 3 equal portions, make into fat ovals, and make a little well down the center. Cut chilled compound butter into three equal portions, roll in your palms to elongate it and put it into the well of chicken. Pick up chicken and carefully encase the butter into a chicken log. Roll each log in the egg wash and then into the pork rinds. Fry in ½" hot oil (I use whatever is in my larder at any given time) and fry until golden brown-about 3-4 minutes, turn and repeat. 3 Servings 552 Calories, 41.0g Protein, 42.6g Fat, 1.2g Carbs .1g Fiber 1.1g Net Carbs
CHICKEN KIEV
Macros per serving: • 510 Calories • 33g of Fat • 50g of Protein • 4g of Net Carbs
Provided by Vicky Abrams
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Preheat your oven to 350F and start to pound your chicken breasts until they're quite thin- about 1/2 - 1 centimeter thick. Season with salt, pepper, parsley and tarragon.
- Now add 2 tablespoons of butter, cut to fit the length of the chicken breast, and chopped garlic and green onion.
- Roll the chicken up and secure with tooth picks.
- For your bread crumbs, you'll be using crushed pork rinds. The easiest way to crush them is to either put them in a Nutribullet for a few seconds.
- Prepare your dredging station by adding some coconut flour to a shallow bowl, a beaten egg to another and your pork rinds to a third.
- Coat your chicken in the coconut flour first, sealing all sides, then dipping into your beaten egg and finally coating it fully in pork rinds.
- Place your chicken in the fridge for about 30 minutes before frying it on all sides in a well oiled pan.
- Then place the chicken breasts in a baking dish and bake for about 20 minutes. You may baste the chicken in any butter that may seep out.
- Serve on a bed of arugula and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 510 kcal, Fat 33 g, Carbohydrate 4 g, Protein 50 g
COUNTRY-STYLE CHICKEN KIEV
I found this in Best Recipes cook book. This is so easy and delicious! I like to make brown rice and a steamed vegitable with this. I love the butter sauce over the rice. Hope you enjoy!
Provided by Rajingred
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. Combine bread crumbs, Parmesan cheese,basil,oregano garlic salt and salt. Dip chicken in breasts in melted Butter, then coat with bread crumbs mixture; reserve remaining butter. Place chicken in 9 inch square baking dish. Bake for 50-60 minutes or until chicken is fork tender. Meanwhile, add apple juice, green onion an dparsley to reserved melted butter. When chicken is golden brown, pour buter sauce over chicken. Continue baking for 5 minutes. Serve with sauce spooned over.
LOW-CARB COUNTRY-STYLE CHICKEN KIEV
Make and share this Low-Carb Country-Style Chicken Kiev recipe from Food.com.
Provided by Eileen C.
Categories < 4 Hours
Time 1h5m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine 1st 5 ingredients.
- Melt 1 stick butter.
- Dip 2-4 chicken breasts into melted butter then in breadcrumbs. (may have to add more depending upon how generous you are).
- Bake at 350 for 50-60 min until done.
- Add white wine, green onion and parsley to the remaining melted butter and pour over top. Return to oven for 5 minute.
Nutrition Facts : Calories 480.5, Fat 37.2, SaturatedFat 18.9, Cholesterol 156, Sodium 334.4, Carbohydrate 1.6, Fiber 0.3, Sugar 0.3, Protein 31.7
UKRAINIAN CHICKEN KIEV
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
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
COUNTRY STYLE CHICKEN KIEV RECIPE
Provided by á-7170
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In heavy 2-qt saucepan melt butter. Meanwhile, on piece of wax paper combine bread crumbs, Parmesan cheese, basil, oregano, garlic salt and salt. Dip chicken breasts in melted butter then roll in crumbs to coat. Place skin side up on ungreased 9" sq. baking dish. Bake near center of 375 degree oven for 50 to 60 min or until golden brown and chicken is tender. Meanwhile, add wine, green onion and parsley to remaining melted butter (about 1/2 c.). When chicken is golden brown, pour butter sauce mixture around and over. Return to oven for 3 to 5 min. more or just until sauce is hot. Serve with sauce spooned over.
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- In a small bowl, mash all herb butter ingredients with a fork to combine. Place the mixture on a long piece of plastic wrap and roll into a long log, about 1 in (2.5 cm) thick and 8 in (20 cm) long, and twist the ends shut. Freeze until firm.
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- When the herb butter is firm, cut the log into four equal pieces, each about 2 inches long. Place a piece in the middle of each flattened chicken breast, fold in the sides, then roll up tightly. Wrap each rolled up piece in plastic wrap and freeze for one hour.
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