MICROWAVED CHICKEN KIEV
I fix these microwave-easy chicken breasts all the time and love the taste. -Dorothy LaCombe, Hamburg, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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. , Meanwhile, 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, 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 328 calories, Fat 18g fat (10g saturated fat), Cholesterol 132mg cholesterol, Sodium 226mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein.
CHICKEN KIEV
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
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.
MODERN-DAY CHICKEN KIEV
Who can resist a herby, garlic butter-filled tender chicken breast with a crisp golden exterior? Try this shallow-fried version of the classic kiev
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 11
Steps:
- To make the butter, tip all the ingredients into a bowl and season generously with pepper and a little salt. Beat until completely combined, then tip onto a sheet of cling film and roll into a log. Refrigerate until hard. Can be made up to three days in advance or frozen for up to one month.
- One breast at a time, lay them smooth-side down and remove the mini fillet. Make an incision down the middle of the fillet half way into it to make a pocket; it is essential that you don't cut all the way through the meat. Lay a piece of cling film over the breast and, using a meat mallet or rolling pin, flatten it out slightly. On another part of the board bat out the mini fillet slightly.
- Divide the butter into four and squash into flattish discs. Stuff each of the pockets that you made with a disc of butter. Cover each with the mini fillet and fold the sides of the breast over it. Set aside.
- Tip the flour, eggs and breadcrumbs into separate shallow containers. Working methodically, completely coat each breast in flour, then egg, then breadcrumbs, then dip back into the egg and finally again in the breadcrumbs. Set aside. The chicken can be prepared the day before and left in the fridge or frozen for up to one month - defrost completely before cooking.
- To cook, heat the oven to 200C/180C fan/gas 6. Heat a decent layer of oil in a large frying pan and, once hot, turn the heat down to medium. Fry the kievs for 2-3 mins on each side until dark golden. Lift them onto kitchen paper to absorb any excess oil then transfer to a roasting tin. Cook in the oven for 20 mins or until the kievs feels firm when prodded at the widest part. Serve immediately with the lemon wedges and watercress, plus your favourite retro side dish - Russian salad is good.
Nutrition Facts : Calories 696 calories, Fat 35 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 1.5 milligram of sodium
CHICKEN KIEV
A favorite aunt shared this special chicken kiev with me. It makes attractive individual servings fancy enough to be served for company. They have great flavor and were a hit at my "Let It Snow" dinner party. -Lynne Peterson, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Combine the butter, onion, parsley, garlic powder, tarragon and pepper. Shape mixture into six pencil-thin strips about 2 in. long; place on waxed paper. Freeze until firm, about 30 minutes. Flatten each chicken breast to 1/4 in. Place one butter strip in the center of each chicken breast. Fold long sides over butter; fold ends up and secure with a toothpick. In a bowl, beat egg and milk; place coating mix in another bowl. Dip chicken, then roll in coating mix. Place chicken, seam side down, in a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 425° or until the chicken is no longer pink and the juices run clear. Remove toothpicks before serving. Microwave Directions (timing based on a 1100-watt oven): Place chicken in a greased glass pie plate. Microwave on high for 2-1/2 minutes. Turn plate; microwave for 1-2 minutes or until juices run clear. Let stand 5 minutes.
Nutrition Facts :
CHICKEN KIEV
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
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
MICROWAVE CHICKEN KIEV FOR 2
Make and share this Microwave Chicken Kiev for 2 recipe from Food.com.
Provided by jrthrmn
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Place 2 tablespoons butter in small custard cup.
- Microwave at 10% 20 to 40 seconds or until soft.
- Stir in chives, garlic powder and white pepper.
- Shape the butter mixture into 2 rectangles on small square of wax paper.
- Freeze 10 minutes, or until firm.
- Pound chicken breasts with flat side of meat mallet to 1/8 inch thickness; set aside.
- Place remaining 3 teaspoons butter in small bowl.
- Increase power to High; microwave 30 to 45 seconds, or until melted.
- Set aside.
- Combine corn flake crumbs, Parmesan cheese, parsley flakes and paprika in shallow dish or on sheet of wax paper; set aside.
- Place frozen butter rectangle at end of pounded chicken breast.
- Fold end over butter.
- Fold in sides, then continue rolling.
- Secure seam with wooden picks.
- Roll in melted butter, then in crumbs.
- Place seam side down in 14-ounce square individual casseroles.
- Microwave at High 2 1/2 to 4 minutes, rotating and rearranging chicken after half the time, or until no longer pink and uices run clear.
Nutrition Facts : Calories 371.8, Fat 25.7, SaturatedFat 13.5, Cholesterol 130.2, Sodium 256, Carbohydrate 3.8, Fiber 0.4, Sugar 0.6, Protein 30.7
JAMES BEARD'S CHICKEN KIEV
I've had this recipe for probably 20 years. We always let the kids pick dinner for their birthdays and all 5 of them pick this every year. I got this recipe out of one of James Beard's cookbooks and it is fantastic. Time does not reflect freezing time for the butter.
Provided by lazyme
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine butter, garlic, chives, parsley, salt, rosemary, and pepper. Blend well. Roll into a 3/4-inch diameter log in waxed paper. Freeze until very hard.
- Blend egg and water. Pound each breast to 1/4-inch thick. Cut butter into 4 pieces. Place a piece of the butter in the chicken. Roll the chicken around the butter and skewer with toothpicks to keep closed.
- Dip chicken in flour, egg mixture and then in flour.
- Fry about 15 minutes in the hot vegetable oil. Turn occasionally. Drain on paper towels.
Nutrition Facts : Calories 867.8, Fat 81.8, SaturatedFat 22.7, Cholesterol 183, Sodium 648.7, Carbohydrate 6.4, Fiber 0.3, Sugar 0.1, Protein 27.8
MICROWAVE CHICKEN KIEV
Number Of Ingredients 9
Steps:
- Skin, bone, and halve chicken breasts; pound flat. Set aside. Combine crackers and taco seasoning; set aside. Mix together 3 tablespoons butter, cheese, onion, MSG, green chilies, and salt. Divide butter mixture into 8 balls. Roll chicken breasts around each butter-cheese ball. Tuck in ends and fasten with a toothpick. Dip each chicken piece in remaining melted butter and roll in cheese-cracker/taco seasoning mix. Lay in casserole and cover with waxed paper. Microwave on HIGH for 10-12 minutes.
Nutrition Facts : Nutritional Facts Serves
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