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
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.
TARRAGON CHICKEN KIEV
This wonderful recipe prompted me to buy a french tarragon plant to I always have it fresh on hand. It is the best in the spring but it is still flavorful all year round.-Ann Harris, Fresno, California
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine 3 tablespoons butter and tarragon; chill. Shape tarragon butter into four 2-in. logs; freeze until firm. Flatten chicken to 1/8-in. thickness; season with salt, pepper and nutmeg. Center a butter log on each chicken breast. Roll up and tuck in ends; secure with a toothpick. In a shallow bowl, beat egg and water. Coat chicken with flour, then dip in egg mixture and roll in bread crumbs. In a skillet, cook chicken in remaining butter until golden brown. Transfer to a greased 8-in. square baking pan. Bake, uncovered, at 350° for 20 minutes or until chicken juices run clear. , Meanwhile, for sauce, melt butter in a saucepan over low heat. Stir in flour and mustard until smooth. Gradually stir in broth and tarragon. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. In a bowl, combine egg yolks and lemon juice. Gradually whisk a small amount of hot mixture into yolks. Return all to the pan, stirring constantly. Cook and stir until sauce reaches 160°, about 1 minute. Discard toothpicks from chicken; serve with sauce.
Nutrition Facts : Calories 434 calories, Fat 31g fat (17g saturated fat), Cholesterol 244mg cholesterol, Sodium 701mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.
GOOD EATS CHICKEN KIEV (FROM ALTON BROWN 2004)
Chicken Kiev', aka Tsiplenokovo Po-Kievski and also known as 'Chicken Supreme' (in Europe), is a boned and flattened chicken breast that is then rolled around a chilled piece of herbed butter which is then breaded and fried. This method of preparing chicken is not of Russian origin as the name Kiev' would imply. It was actually created by French chef, Nicolas (Francois) Appert (1749-1841). It is said that restaurants in NYC wanting to welcome the many Russian immigrants gave the name Kiev. The name went back to Europe and there known as 'Chicken Supreme'. After World War II, Chicken Kiev became popular in Russian restaurants. Russian cookbooks have recipes for a similar dish called "côtelettes de volaille". This version is compliments of Alton Brown. We baked it (rather than fry) at 400F. for 30 minutes with great results. The tarragon and panko give this recipe a very unique flavor.
Provided by 2Bleu
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 611.8, Fat 30.2, SaturatedFat 16.5, Cholesterol 235.2, Sodium 996.2, Carbohydrate 44.3, Fiber 2.8, Sugar 4, Protein 38.9
ALTON BROWN'S CHICKEN KIEV RECIPE
I love Alton brown and I love chicken Kiev so I knew when I saw this recipe I had to have it! It is truly amazing and a good thing to serve at a dinner party
Provided by GingerlyJ
Categories Chicken Breast
Time 5h35m
Yield 4 pieces, 44 serving(s)
Number Of Ingredients 11
Steps:
- Combine butter, parsley, tarragon, chives,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.
Nutrition Facts : Calories 187.4, Fat 17.8, SaturatedFat 3.5, Cholesterol 20.9, Sodium 96.1, Carbohydrate 4, Fiber 0.3, Sugar 0.3, Protein 3.3
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
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
CHICKEN KIEV
A favorite aunt shared this special chicken kiev with me. It makes attractive individual servings fancy enough to be served for company. They have great flavor and were a hit at my "Let It Snow" dinner party. -Lynne Peterson, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
FINES HERBS CHICKEN KIEV
Serve over mashed potatoes to catch the buttery insides when you cut into the chicken. A simple arugula salad adds a fresh peppery bite.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 1h25m
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Combine panko, olive oil, and 1/4 teaspoon salt on a rimmed baking sheet. Bake, stirring twice, until deep golden-brown, about 5 minutes. Let cool completely, then crush a few handfuls for finer crumbs.
- Meanwhile, using the flat-side of a knife, smash the garlic against a cutting board. Sprinkle with 1/4 teaspoon salt and continue to crush with the knife to smear the mixture together to form a smooth paste. Scrape into a small bowl; stir in butter and herbs. Transfer butter mixture to the center of a sheet of plastic wrap. Fold plastic wrap over butter mixture and shape into a log. Pull the plastic wrap taut and twist ends to seal. Refrigerate until firm, about 45 minutes.
- Using a sharp paring knife, carve a pocket in each chicken breast by inserting the tip into the side of the breast and cutting an opening lengthwise, leaving about 1 inch uncut on each side and being careful to not cut all the way through. Cut the butter into thin slices. Place 1/4 of the butter inside each pocket. Seal the pocket by pressing together the opening.
- Pat dry chicken; season with salt and pepper. Dredge in flour, tapping off excess. Dip in beaten egg; coat with panko mixture, patting to adhere. Arrange cutlets in a single layer on a separate rimmed baking sheet. Bake until cooked through, 15 to 18 minutes.
More about "tarragon chicken kiev recipes"
TARRAGON CHICKEN KIEV RECIPE - MASTERCOOK
From staging.mastercook.com
SIMMIE'S RECIPES: TARRAGON CHICKEN KIEV WITH TRUFFLE MAYO
From matthewjonesceramics.com
HOMEMADE CHICKEN KIEV RECIPE - BBC FOOD
From bbc.co.uk
CHICKEN KIEV RECIPE
From telegraph.co.uk
CHICKEN KIEV TARRAGON - RECIPES - PAGE 2 | COOKS.COM
From cooks.com
TARRAGON CHICKEN KIEV RECIPE: HOW TO MAKE IT
TARRAGON CHICKEN KIEV RECIPE: HOW TO MAKE IT - FOOD NEWS
From foodnewsnews.com
CHICKEN KIEV | FOOD TO LOVE
From foodtolove.co.nz
CHICKEN KIEV - THE ENGLISH KITCHEN
From theenglishkitchen.co
CHICKEN KIEV SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN KIEV BY GORDON RAMSAY – 2 GUYS 1 COOK
From 2guys1cook.wordpress.com
TARRAGON CHICKEN | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
CHICKEN KIEV WITH HERB COMPOUND BUTTER RECIPE | ALTON BROWN
From altonbrown.com
TARRAGON CHICKEN KIEV RECIPE
From crecipe.com
CREAMY TARRAGON CHICKEN WITH STEP-BY-STEP PHOTOS | EAT, LITTLE BIRD
From eatlittlebird.com
CHICKEN KIEV RECIPE GORDON RAMSAY - FOOD NEWS
From foodnewsnews.com
CHICKEN KIEV RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
CHICKEN KIEV - SPEND WITH PENNIES
From spendwithpennies.com
MAKE A CLASSIC CHICKEN KIEV
From greatbritishfoodawards.com
CHICKEN KIEV - EASY PEASY MEALS
From eazypeazymealz.com
CHICKEN KIEV TARRAGON - RECIPES | COOKS.COM
From cooks.com
LEMON AND TARRAGON KIEVS RECIPE / RIVERFORD
From riverford.co.uk
CHICKEN KIEV | LET'S EAT
From friendseatwell.wordpress.com
EASY HOMEMADE CHICKEN KIEV - SAVORY EXPERIMENTS
From savoryexperiments.com
CHICKEN KIEV | TOTT STORE
From tottstore.com
TARRAGON AND GOATS CHEESE CHICKEN KIEVS RECIPE | KERRYGOLD UK
From kerrygold.com
TARRAGON AND GOATS’ CHEESE KIEV RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
HOW TO COOK THE PERFECT CHICKEN KIEV | FOOD | THE GUARDIAN
From theguardian.com
MOM'S BAKED CHICKEN KIEV - KITCHEN DIVAS
From kitchendivas.com
CHICKEN KIEV | RECIPETIN EATS
From recipetineats.com
BEST CHICKEN KIEV RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
CHICKEN KIEV BALLS WITH TARRAGON-GARLIC BUTTER | GOURMET TRAVELLER
From gourmettraveller.com.au
CHICKEN KIEV INSPIRED BY MAD MEN — BINGING WITH BABISH
From bingingwithbabish.com
BEST KICKIN' CHICKEN KIEV RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHICKEN KIEV WITH GOAT CHEESE AND CHOPPED GREENS RECIPE
From foodrepublic.com
TARRAGON CHICKEN RECIPE | EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love