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
CHICKEN KIEV
Steps:
- For the compound butter: Add the butter, cream cheese, pepper jack, dill, parsley, paprika, garlic, 2 tablespoons salt and 1 tablespoon pepper to a food processor and pulse, occasionally scraping down the sides, until well combined. Place the compound butter on a piece of plastic wrap and roll it in a tube shape about 2-inches in diameter, twisting the ends to secure. Place it in the freezer until completely solid, at least 3 hours.
- Divide the chicken into four 8-ounce patties. Remove the log of compound butter from the freezer and place it in the center of the chicken. Wrap the chicken around the compound butter and seal to form it tightly and evenly around--like a large egg shape.
- For the breading: Preheat the oven to 350 degrees F. Place a rack on top of a baking sheet.
- Set up a dredging station with the flour, beaten eggs, seasoned Italian breadcrumbs and panko. Season each with 2 tablespoons salt and 1 tablespoon pepper. Dredge the chicken lightly in the flour, egg, then Italian breadcrumbs. Pass the chicken back through the egg and then finally in the panko for a second coating. Place on the prepared rack.
- Fill a pot with 2 to 3 inches of oil and heat to 350 degrees F. Fry the chicken until golden brown, 2 to 3 minutes per side. Place the chicken back on the rack and bake until cooked through, 5 to 6 minutes. Let the chicken rest for 1 to 2 minutes before serving.
CHICKEN KIEV
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Mix the butter, tarragon, parsley, chives, thyme, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl. Scoop the mixture onto a piece of plastic wrap or parchment paper and roll into a 1-inch-thick log. Wrap and freeze until firm, at least 3 hours and up to 3 days.
- Slice the frozen butter into 6 equal pieces. Lay a chicken breast between 2 pieces of plastic wrap or 2 large resealable plastic bags; pound to 1/4 inch thick with a heavy skillet or mallet. Transfer to a clean piece of plastic wrap and season with salt and pepper. Put a piece of herbed butter in the center of the chicken; using the plastic wrap as an aid, tightly roll up the chicken starting at a long side, tucking in the short sides as you go. Tightly wrap the chicken roll in plastic wrap. Repeat with the remaining chicken and butter. Refrigerate the rolls at least 2 hours or overnight.
- Preheat the oven to 350 degrees F and set a wire rack on a rimmed baking sheet. Put the flour in a shallow dish. Whisk the eggs and mustard in another shallow dish. Put the panko in a third dish. Unwrap the chicken rolls and generously season with salt and pepper. One at a time, dredge the chicken rolls in the flour, then dip in the egg mixture and roll in the panko to coat.
- Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken rolls in 2 batches, turning, until golden, 6 to 8 minutes. Transfer to the prepared rack and bake until cooked through, about 10 minutes.
ULTIMATE CHICKEN KIEVS
Create wonderfully juicy chicken kievs by brining the breasts to get tender meat that's perfectly seasoned. It takes more effort but it's well worth it
Provided by Tommy Banks
Time 1h
Number Of Ingredients 12
Steps:
- To brine the chicken, whisk the salt into 1 litre of cold water in a large bowl until the salt has totally dissolved, then add the herbs, garlic and the chicken. Cover and put in the fridge for at least 5 hrs (up to 24 hrs is fine).
- Meanwhile, to make the butter, crush the garlic with a little salt, using the side of your knife to form a paste, then mix it into the softened butter with the herbs and lemon zest. Using a layer of cling film, roll the butter into a sausage shape and put in the fridge or freezer for at least 1 hr to firm up. This can be done up to two days ahead.
- Remove the chicken from the brine but don't rinse it, and instead pat dry. Using a sharp knife, make a small horizontal incision in the fattest part of each breast. Using your fingers, open up the incision to form a decent-sized cavity without cutting all the way through. Divide the butter mixture between the breasts and stuff it inside, leaving the chicken nice and plump, without any butter on show.
- To make the coating, put the flour, eggs and panko crumbs in separate shallow bowls. Dip the chicken in the flour first, then in the egg and finally in the breadcrumbs. Repeat the egg and crumb process again so the chicken has a thick coating. This can be done the day before and kept in the fridge.
- Heat oven to 220C/200C fan/gas 8. Place a heavy frying pan on a medium to high heat. Add a generous layer of vegetable oil and fry the kievs individually until golden all over, working in batches if you need to. Place on a rack with a baking tray underneath and bake in the oven for 25 mins until deep golden and cooked through. Serve with sweet braised lettuce and peas.
Nutrition Facts : Calories 859 calories, Fat 38 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 54 grams protein, Sodium 2.7 milligram of sodium
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 KIEVS
This family favourite is making a comeback, so keep a few portions in your freezer for a quick midweek meal
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Yield Makes 8
Number Of Ingredients 22
Steps:
- Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into eight even pieces.
- Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
- Mix the breadcrumbs and parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now - see tips, below.
- To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden - you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
- Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to three days in advance. When firm, slice each into eight even pieces.
- Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push two discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.
- Mix the breadcrumbs and parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now - see tips, below.
- To cook, heat the oven to 180C/160C fan/gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the kievs for 2-3 mins each side until golden - you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.
Nutrition Facts : Calories 549 calories, Fat 35 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 1 milligram of sodium
RHONDA'S CHICKEN KIEV
Long preparation time, but well worth it. Rhonda Wright's contribution to the Aldersgate Learning School's "Our Favorite Recipes".
Provided by jdwright
Categories Chicken Breast
Time 4h35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pound chicken breasts and chill for several hours.
- Sliver butter into fingers by cutting in half, then quarter each half lengthwise.
- Spread chicken breasts flat on a cutting board.
- Sprinkle with salt and pepper.
- Lay a finger of butter in the center of each chicken breast.
- Fold top and bottom over the butter finger, then tightly roll jelly-roll style.
- Chill rolls 15 minutes.
- For coating, mix lightly beaten eggs with milk, water, salt, and pepper.
- Dip rolls in flour, the egg mixture, then bread crumbs - make sure the ends are well coated.
- Chill rolls 1 hour.
- Cooking:.
- Preheat over to 350F.
- Heat oil in large skillet over medium high heat.
- Add rolls and fry, turning gently, until nut brown all over.
- Drain on paper towel.
- Arrange 1 layer deep in an un-greased shallow baking pan.
- Bake uncovered 15 minutes. Serve at once.
Nutrition Facts : Calories 554.1, Fat 39.2, SaturatedFat 13.6, Cholesterol 178.9, Sodium 738.1, Carbohydrate 19.9, Fiber 2.5, Sugar 0.6, Protein 31.1
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CHICKEN KIEV RECIPE - NATASHA'S KITCHEN
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5/5 (25)Category Main CourseCuisine Russian, UkrainianTotal Time 2 hrs 30 mins
- In a medium bowl, mash or cream together 8 tablespoons of softened butter with 1 garlic clove minced, 1 tbs lemon juice, 2 Tbsp finely chopped fresh parsley, 1/2 tsp salt and 1/2 tsp pepper. Shape into a log ¾” thick, cover with plastic wrap and place in freezer while working on everything else.
- Pat dry the chicken. Remove the tenderloins from the chicken breasts (if any) and carefully pound them to 1/8” thick and not thinner or it may tare easily. It should be thinner on the edges which will help to seal the chicken and prevent butter from oozing out when cooking. Peel off the wax paper.
- Heat 1” canola oil in a deep pot over medium heat until a piece of bread turns golden in 1 minute (about 325-350 degrees F). Initial heating should be to about 350 since the temp drops after you put each chicken in. You should have enough oil to cover the chicken at least half-way (1 1/2 to 2 inches). Set up 3 separate dishes. (1) flour (2) beaten eggs (3) bread crumbs.
EASY BAKED CHICKEN KIEV - THE SEASONED MOM
From theseasonedmom.com
Reviews 3Category DinnerCuisine EuropeanTotal Time 1 hr 20 mins
- In a small bowl, stir together butter chives, parsley, thyme and garlic until completely combined. Transfer to a large piece of plastic wrap and shape into a 3-inch by 2-inch rectangle. Wrap tightly and freeze until firm, about 30 minutes.
- Preheat oven to 425 degrees F. Place a wire rack on top of a rimmed baking sheet and spritz with cooking spray. Set aside.
- Place flour in a small shallow dish. Whisk the eggs and Dijon mustard in a separate shallow dish. Place the Corn Flakes crumbs in a third dish.
- Cut the chilled butter into 4 rectangular pieces. Place one piece of butter in the middle of each piece of chicken. Starting at a long side, tightly roll up the chicken, tucking in the short sides as you roll. Secure with toothpicks.
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CHICKEN KIEV - JO COOKS
From jocooks.com
4.7/5 (29)Calories 497 per servingCategory Dinner, Main Course
- Prepare the garlic herb compound butter: Mix all the garlic butter ingredients together using a fork or a spatula. Place it onto a piece of plastic wrap and roll into a log. Place it in the freezer for 30-40 minutes to freeze. It needs to be firm so that we can slice it.
- Prepare the chicken: Lay each breast flat onto your work surface. Butterfly the chicken breast by slicing it horizontally. Place the chicken breast opened between two pieces of parchment paper or plastic wrap and then flatten using a meat mallet. If you don't have a meat mallet you can also use the back of a heavy frying pan such as a cast iron skillet. Season each breast fillet with salt and pepper on both sides.
- Assemble the chicken kiev: Cut the frozen butter into 4 equal pieces. Place a frozen piece of garlic butter in the centre of a chicken fillet, fold the chicken over the garlic butter, gathering the sides to the center to form either a round ball or a log. Wrap each chicken piece in plastic wrap and twist the ends to make sure it's wrapped tightly. Place the wrapped chicken pieces in the freezer for about 2 hours until the seams have frozen.
- Form the breading: Add the flour onto a shallow plate, crack the eggs in another shallow plate and whisk, and in a third bowl the breadcrumbs. Roll the frozen chicken first into the flour and make sure it is coated evenly, then roll it into the eggs and finally roll it through the breadcrumbs. Repeat with all the chicken pieces.
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