Microwaved Chicken Kiev Recipes

MICROWAVED CHICKEN KIEV

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.

QUICK CHICKEN KIEV

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. , 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, Parmesan 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.

AIR FRYER CHICKEN KIEV

Steps:

• Mix butter, parsley, garlic, and salt together in a bowl until evenly combined. Divide herbed butter in half and place on a baking sheet. Freeze for 10 minutes.
• Place chicken on a clean work surface and season with salt and pepper. Place 1/2 of the herbed butter in the center of each pounded chicken breast. Gather the sides of the chicken up around the butter mixture. Cover each ball of chicken in plastic wrap and twist to secure. Place back on the baking sheet and freeze for 30 minutes.
• Meanwhile, preheat an air fryer to 400 degrees F (200 degrees C).
• Place flour in a bowl, beaten egg in a second bowl, and panko and paprika in a third bowl. Remove plastic from chicken. Dredge each chicken breast first in flour, then in beaten egg, and finally in panko bread crumb mixture.
• Place breaded chicken in the basket of the air fryer. Spray the tops with cooking spray.
• Air fry for 5 minutes. Spray with nonstick spray again and cook for 5 minutes more. Transfer to a cutting board and let rest for 5 minutes.

MICROWAVE CHICKEN KIEV FOR 2

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.

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.

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.

MICROWAVE CHICKEN KIEV

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.

DELICIOUS BAKED CHICKEN KIEV

Steps:

• In a small bowl, stir together the butter, 1/8 teaspoon garlic powder, and 1 tablespoon of parsley. Spread the butter mixture 1/2 inch thick onto a piece of aluminum foil, and place in the freezer to harden.
• Place the cereal in a large plastic resealable bag, and crush with a rolling pin. Add the remaining parsley, 1 1/2 teaspoons garlic powder, paprika and salt, seal the bag, and shake to mix.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
• Remove the slab of butter mixture from the freezer, and slice into 6 strips. Place one strip onto the center of each pounded chicken breast, roll up and secure with toothpicks. Dip rolled chicken breasts into buttermilk, then into the cereal mixture. Place coated breasts into the prepared baking dish.
• Bake, uncovered, for 30 to 40 minutes until chicken is no longer pink, and the juices run clear. The outside should be crispy and golden.

JAMES BEARD'S CHICKEN KIEV

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.