Quick Roast Chicken Homemade Oven Chips With Kiev Butter Recipes

QUICK ROASTED CHICKEN

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil (using foil makes for a faster clean up).
• Pat the chicken completely dry so that the butter will stick. Using a pair of kitchen shears, cut out the back bone by cutting down each side of it to remove. Turn the chicken over and lay it out flat on the cutting board. Using both hands, press down firmly on the chicken breast to break the breast bone and flatten the chicken as best you can. Tuck the wing tips behind the wings.
• Put the chicken on the prepared baking sheet. Rub the entire skin with the butter, then sprinkle on the smoked paprika, salt and pepper and rub it in.
• Roast until a meat thermometer reads 160 degrees F, 35 to 45 minutes. Let rest before carving.

EASY CHICKEN KIEV (BAKED)

Steps:

• Beat the chicken breasts flat with a meat mallet or a rolling pin.
• Mix together the garlic, lemon rind, lemon juice, butter, parsley, salt and pepper to form a paste.
• Divide the butter evenly between the chicken breasts and carefully roll up and secure with string.
• Freeze for 15 minutes or until the butter is firm.
• Coat the chicken in the flour, dip in the beaten egg and coat in the breadcrumbs, pressing firmly to make sure they stick.
• Return to the freezer for a further 15 minutes.
• Preheat oven to 190C/375°F.
• Bake the chicken for 30-40 minutes or until the outside is golden and crisp.
• Plate the chicken and drizzle a bit of the butter sauce over it before serving.

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.

BAKED CHICKEN KIEV

Steps:

• In a small bowl, combine softened butter, chives, parsley and garlic powder.
• On a sheet of plastic wrap or wax paper, shape into a 3-inch by 2-inch rectangle; wrap well and freeze about 30 minutes or until firm.
• Preheat oven to 425F degrees.
• Spray a 9-inch square pan with nonstick cooking spray and set aside.
• Pound chicken breasts to a quarter-inch thickness between 2 sheets of plastic wrap or wax paper.
• Retrieve butter mixture from freezer and cut crosswise into 6 pieces.
• Place 1 piece on centre of each chicken breast; fold long sides over butter, then fold ends up and secure with a wooden toothpick.
• In a shallow dish, combine cornflake crumbs, parsley and paprika; pour buttermilk into another shallow dish.
• Dip chicken pieces into buttermilk, then coat evenly with cornflake mixture.
• Place coated chicken, seam side down, in prepared pan.
• Bake, uncovered, about 35 minutes or until juices run clear.
• Remove toothpicks and serve immediately.

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.