Southwest Chicken Kiev Recipes

CHEF JOHN'S CHICKEN KIEV

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.

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.

SOUTHWEST CHICKEN KIEV

Steps:

• In a shallow bowl, combine cracker crumbs and taco seasoning; set aside. In another bowl, combine 3 tablespoons butter, cheese, chilies, onion and salt. Shape mixture into six balls. , Flatten chicken to 1/4-in. thickness. Place a butter ball in the center of each. Roll up and secure with toothpicks. In a shallow microwave-safe bowl, melt remaining butter. Dip chicken in butter, then coat evenly with cracker mixture. , Place seam side down in a greased shallow round 3-qt. microwave-safe dish. Microwave, uncovered, on high for 12-14 minutes or until chicken juices run clear and a thermometer reads 170°. Discard toothpicks.

CHICKEN KIEV

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.

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

Steps:

• Make the herb butter. Combine all the butter, herbs and lemon juice ingredients in a medium-large bowl, and, using a rubber spatula, mix until well combined. Season with salt, pepper, and cayenne.
• On a work surface, spread out a piece of plastic wrap, about 10 inches long. Put the herb butter across the bottom center of the plastic wrap, and form into a log-like shape, about 4 inches long. Fold the bottom edge of the plastic wrap over the butter and roll the enclosed butter forward until completely wrapped, to form a tube about 1 1/2 inches in diameter. Twist the ends together, like a party favor, and freeze until very firm.
• Prepare the chicken. On a work surface, place 1 breast half between 2 layers of plastic wrap or wax paper and, using a meat-tenderizing mallet, pound to a 1/4-inch thickness. Repeat with the remaining chicken.
• Unwrap the butter and cut lengthwise into four equal pieces. Lay out each breast half and season both sides assertively with salt and pepper. Place 1 piece of butter across the bottom center of each breast. Fold the bottom edge of a breast over the butter, fold in the sides, and roll the just enclosed butter forward until completely wrapped, to form a tight rolled package. Repeat with the remaining breasts.
• In a large bowl, whisk together the breadcrumbs, 1 teaspoon salt, and the thyme and season generously with pepper.
• Place the flour and eggs in separate flat bottomed bowls or lipped plates. Working with one chicken roll at a time, dredge it in the flour, dip in the egg, and roll in the breadcrumb mixture. Shake off the excess. Transfer to a parchment paper-lined plate. Repeat with the remaining chicken. Refrigerate for at least 2 hours and up to 12.
• In a large straight-sided skillet, pour the oil to a depth of about 1/2 inch. Heat the oil over medium heat until it registers 325 degrees F on a deep-frying thermometer. Add the breaded chicken and cook, turning once, until golden brown and cooked through, about 25 minutes. Using tongs, transfer to a paper towel-lined plate.
• Divide the chicken among plates and serve immediately. When cutting into the chicken, beware of spurting herb butter!

CHICKEN KIEV

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.

CHICKEN KIEV

Steps:

• Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
• Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
• Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.
• Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
• Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
• Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

CHICKEN KIEV

Steps:

• Wash and remove all fat from chicken breasts; pound out to 1/8 inch thick between two pieces of wax paper.
• Cut butter into quarters and lay one in center of each chicken piece.
• Evenly divide onions and parsley between breasts.
• Roll each piece into a log and secure with a toothpick.
• Mix eggs and water.
• Roll each log in flour, then dip in egg and cover with bread crumbs.
• Wrap in plastic wrap and refrigerate for at least 1 hour or overnight. Deep fry until brown, then bake at 375°F for 5 minutes.

CLASSIC CHICKEN KIEV

Steps:

• At least four hours before the meal, prepare the butter mixture - stir together butter, dill, lemon juice and cayenne in a medium bowl. Season the mixture with salt and pepper and mix well.
• Spread a 12" long piece of plastic wrap on a work surface and place the butter mixture on one end, forming a 2" X 3" rectangle. Wrap the rectangle with the plastic wrap, maintaining the shape, and refrigerate at least 2 hours to chill and harden.
• When the butter has chilled, prepare the chicken breast halves, placing each half between plastic wrap (or I use a zip bag) and using a meat mallet with a large flat side, pound the halves until they are 1/4" thick overall, taking care not to tear the meat. Season each one with salt and pepper to taste.
• Cut the chilled butter lengthwise into 4 equal size bars. Place 1 bar in the center of each chicken breast. Fold the ends of each breast over the butter; roll up each piece tightly to completely enclose butter.
• Make fresh breadcrumbs (you can do this in advance), by cutting the crusts off 12 slices of firm white sandwich bread, tearing the slices into pieces, and pulsing them in a food processor at least three times. Less will produce a coarser crumb, more a finer crumb.
• Whisk bread crumbs, thyme, and 1 tsp salt and add a generous amount of ground pepper in a shallow bowl large enough to roll each chicken breast
• Place the flour and the eggs in separate shallow bowls.
• Dredge each chicken breast in flour, then eggs, followed by the bread crumbs, pressing the crumbs onto the chicken and shaking off excess. Transfer to a sheet pan, cover and refrigerate at least 2 hours.
• When ready to fry the chicken breasts, pour the oil to a depth of 1/2" in a pan large enough to hold all the chicken breasts. Heat over medium heat until 325 degrees.
• Add chicken to the hot oil and reduce heat to medium low. Cook, turning once, until golden brown and crispy on both sides, making sure it is done throughout - about 25 minutes total.
• Transfer the fried chicken rolls to a paper towel lined plate and serve immediately.

COUNTRY-STYLE CHICKEN KIEV

Steps:

• Heat oven to 375 degrees. Combine bread crumbs, Parmesan cheese,basil,oregano garlic salt and salt. Dip chicken in breasts in melted Butter, then coat with bread crumbs mixture; reserve remaining butter. Place chicken in 9 inch square baking dish. Bake for 50-60 minutes or until chicken is fork tender. Meanwhile, add apple juice, green onion an dparsley to reserved melted butter. When chicken is golden brown, pour buter sauce over chicken. Continue baking for 5 minutes. Serve with sauce spooned over.

SOUTHWEST CHICKEN

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

CHICKEN KIEV

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.

MEXICAN-STYLE CHICKEN KIEV

Steps:

• Flatten chicken to 1/4-in. thickness. Remove seeds from the chilies and cut into eight pieces. Cut cheese into eight 2-1/2-in. x 1/2-in. sticks. Place one cheese stick and one piece of chili in the center of each chicken breast. Fold short sides over and roll up along long sides to enclose filling (secure with toothpick if necessary). , In a shallow bowl, combine bread crumbs, Parmesan cheese, chili powder, garlic salt, cumin and pepper. Dip chicken in butter, then roll in crumb mixture. Place, seam side down, in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until chicken juices run clear. Remove toothpicks. Serve with taco sauce if desired.

SOUTHWEST CHICKEN

Steps:

• In a 3-qt. slow cooker, layer three-fourths each of the corn and beans and half the salsa. Arrange chicken over salsa; top with remaining corn, beans and salsa. Cover and cook on low for 4-5 hours or until chicken is tender. , Shred chicken with 2 forks and return to the slow cooker; heat through. Top with the peppers, sour cream, cheese and onions if desired.

UKRAINIAN CHICKEN KIEV

Steps:

• Place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. Wrap and refrigerate until seasoned butter is frozen.
• To Make Seasoned Butter: In a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. Spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm.
• When butter is firm, cut into 8 equal size pieces and place one piece on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.
• In a small bowl, beat eggs with water. In a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. Place bread crumbs in a separate shallow dish or bowl. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
• Heat oil in a large skillet over medium high heat. When oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. Drain on paper towels, garnish with lemon slices and parsley and serve.

MEXICAN CHICKEN KIEV

Steps:

• Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges, pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts.
• Wrap the green chili strips around the cheese, then wrap the flattened chicken breasts around the chili and cheese. Secure with toothpicks or uncooked spaghetti noodles.
• Combine the bread crumbs, parmesan cheese, salt, cumin and pepper.
• Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13x9 inch baking dish; don't let them crowd. Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour, or freeze to bake later (baking time will be increased by about 5 to 10 minutes)
• Bake in a preheated 400 degrees F (200 degrees C) oven for 25 to 30 minutes, or until chicken is no longer pink and juices run clear.