Risotto Chicken Kiev Recipes
CHEF JOHN'S CHICKEN KIEV
I'm not going to say this chicken Kiev is 'easy to make.' It's really not. So, why try? Because, if and when you pull this off, you'll be enjoying one of the greatest chicken experiences of your life. It's also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h35m
Yield 4
Number Of Ingredients 12
Steps:
- Grind garlic and a pinch of salt together in a mortar and pestle until garlic is completely smashed. Add parsley and mix until completely incorporated. Pound butter into garlic mixture with pestle until parsley and garlic are fully incorporated into the butter. Wrap the butter mixture in plastic wrap and refrigerate until cold, at least 15 minutes.
- Season chicken breasts with salt and pepper. Place 1/4 the butter mixture in the center of wider end of each chicken breast. Fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter. Gather the sides of each chicken breast to the center to form a round ball. The top of the chicken will be smooth and the bottom will be gathered. Tightly wrap each chicken breast ball in plastic wrap, put wrapped breasts on a plate, and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.
- Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko bread crumbs into another bowl.
- Remove chicken breast balls from plastic wrap. Gently press each chicken breast ball into flour mixture to coat and shake off any excess flour. Dip into beaten eggs, then press into bread crumbs. Place breaded chicken onto a plate, cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Working in batches, cook chicken, gathered-side down, in hot oil and until lightly golden on both sides, about 1 minute per side. Transfer to prepared baking sheet. Sprinkle salt and cayenne pepper over the top.
- Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before serving.
Nutrition Facts : Calories 790.3 calories, Carbohydrate 62.2 g, Cholesterol 268 mg, Fat 38.3 g, Fiber 1 g, Protein 59.5 g, SaturatedFat 15.3 g, Sodium 1656 mg, Sugar 0.3 g
RISOTTO CHICKEN "KIEV" RECIPE
Too often, cooks are afraid of risotto, so it gets relegated to special occasions. But a delicious, creamy risotto is easy to make and can take on forms you might never have dreamed of.Most obvious, perhaps, is using risotto as a bed for braised meats--such as leftover pot roast or short ribs--or even something as simple as sauteed mushrooms.But that's only the beginning. A risotto soup can give you a new appreciation for the subtleties of risotto's flavor, which is often overshadowed by its extraordinary texture. Simply add more liquid at each stage of cooking--keep the rice always swimming in broth, rather than letting it cook dry--and then puree it in a blender, pass it through a fine sieve and garnish it with mushrooms, asparagus or, if you're feeling clever, a crisp Parmesan tuile .Go the opposite direction--make it thicker than usual, then grind it into a paste--and it becomes an amazing stuffing for ravioli or other dishes. Perhaps a little plain on its own, it makes a wonderful binder for flavors that otherwise would be too loose for stuffing (mixed with corn juice, it makes a beautiful early fall pasta filling). If you have fresh herbs, add pureed basil or chives or parsley.Think of risotto the same way you think of mashed potatoes. Thinned with stock and flavored with sauteed leeks, mashed potatoes become potato soup; mixed with some egg, piped out and baked, they become duchess potatoes; rolled into a ball or cylinder, potato croquettes; spread atop a lamb stew, they make the dish a shepherd's pie. No reason risotto can't be used in similar ways.Risotto takes about 25 minutes to cook, but there are shortcuts. In restaurants, risotto is almost always precooked and finished immediately before serving. There's no reason this can't be done at home. While it's not essential, or even ideal, precooking can be helpful when dinner has to be completed quickly at the last minute.Of course, the first step is making a good basic risotto. Everyone has his own style and taste, but a few critical points make a big difference in the finished result. A classic risotto begins with good medium-grain rice, commonly Arborio, though Carnaroli results in a creamier texture. The best rice usually seems to be packaged in a burlap or cloth bag, not wrapped in plastic.Using a large saute pan, wilt minced onions in a little olive oil and then add the rice, about a handful per serving. The first critical cooking point is to allow the dry grains of rice to toast in the pan. You'll know they're ready when the outside surface appears to be translucent.Next, add just enough wine to cover and then--critical point two--completely cook off the alcohol (you can tell when this happens because the raw smell will be gone). Add a ladleful of another liquid, usually chicken or vegetable stock, which should be boiling. Bring this back to a simmer. At this point you can finish cooking the risotto in the usual way, but if you're precooking it, leave it on the heat for just three minutes, then spread the rice thinly on a pan or plate to cool quickly. When cool, cover and refrigerate.Just before serving, reheat the risotto in more boiling liquid (stock or water), adding it in small increments and stirring continuously with a wooden spoon until the grains begin to release their starch, bind to one another and become tender.The final step, and the third critical point, is to remove the pan from the heat and beat in the fat, emulsifying it with continuous stirring. The fat should be butter followed by whipped cream, which melts into the risotto and seems to coat the grains more evenly, followed by Parmigiano-Reggiano for the final binding and enriching of the dish. The result should be very creamy, almost like sauced pasta, and slightly loose, losing its shape when spooned onto a plate.Once you're comfortable with basic risotto technique (toasting; cooking in small amounts of liquid while stirring continuously; beating in the fat at the end), it's easy to branch out to other variations. To use risotto as a pasta stuffing, add less liquid during the cooking and finish the dish so that it's very tight. To make a soup, use more liquid, as described above.As is so often the case, using ordinary things in different ways is more interesting than simply buying fancy ingredients. Tomatoes become tomato water; the egg becomes a custard; butter melted but kept emulsified becomes a sauce base or a poaching liquid. And risotto becomes soup or stuffing.
Provided by Thomas Keller
Categories MAINS, POULTRY, RICE, SAUTE/STIR-FRY, OVEN
Time 1h
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- There are many ways in which to make a pocket in a chicken breast, but you want to make as small an incision as possible. Using a sharp pairing knife, insert the tip into the end of the breast, and without moving the knife from its original position, use a sawing motion to create an internal pocket.
- Once the pocket is made, mix together the Risotto Stuffing and the butter. Carefully and evenly spoon or pipe the stuffing into each breast. Sprinkle with salt and pepper.
- Heat enough oil in a heavy bottom or cast iron skillet to cover the chicken halfway. Heat the oil over medium heat to 350 degrees.
- Heat the oven to 350 degrees.
- Meanwhile, place the flour, eggs and bread crumbs in separate bowls. Using one hand for the flour and bread crumbs, and one for the eggs, first dust a chicken breast in flour, making sure to remove any excess, then dip it in the beaten eggs. To finish, evenly coat the chicken in the bread crumbs, and set aside until all breasts are complete. This can be a somewhat messy process.
- Place the breasts in the oil, and pan-fry them until golden on each side, 2 minutes for the first side, then 3 minutes for the second side. You may have to fry them in batches.You want to make sure the oil does not get too hot. When all the breasts are golden brown, place them in a 15x10-inch baking dish and bake until they reach an internal temperature of 165 degrees, about 20 minutes. Slice each breast into thirds. When you slice them, the butter in the stuffing will have melted, creating the sauce for the dish.
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
DELICIOUS BAKED CHICKEN KIEV
This is the BEST! I was raised on this, and it is the best chicken Kiev you'll ever have. After you make it a few times it's a snap. I do this by memory. You can adjust the flavors to taste. This recipe tastes great as leftovers also!
Provided by Jessica
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 330.7 calories, Carbohydrate 30.9 g, Cholesterol 89.2 mg, Fat 9.6 g, Fiber 1.3 g, Protein 29.8 g, SaturatedFat 5.3 g, Sodium 820.8 mg, Sugar 13.1 g
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