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
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
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 :
BAKED CHICKEN KIEV
I have not tried this yet, but was pleased to find the recipe and wanted to share. I buy the frozen kievs frequently and look forward to making my own. Prep time includes the chilling of the butter mixture.
Provided by Lennie
Categories Chicken Breast
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 9
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.
BAKED CHICKEN KIEV
Make and share this Baked Chicken Kiev recipe from Food.com.
Provided by Heather E
Categories Chicken
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For herbed butter combine, place on wax paper and freeze 30 min or until firm.
- Preheat oven to 425* F.
- One at a time cover chicken breasts with wax paper or plastic wrap and flatten with a meat tenderizer until about 1/4" thick.
- Set aside.
- When herbed butter is frozen, cut into four pieces and place it in the center of each chicken breast.
- Then fold long sides over butter, fold ends up and secure with a wooden toothpick.
- Dip chicken pieces into olive oil then coat evenly with breadcrumb mix.
- Place chicken pieces in a prepared 9"x9" pan seam side down.
- Bake uncovered about 35 minutes until juices run clear.
- Remove toothpicks and serve.
Nutrition Facts : Calories 563.6, Fat 35.4, SaturatedFat 14.5, Cholesterol 120.3, Sodium 774.4, Carbohydrate 24.1, Fiber 2, Sugar 1.7, Protein 36.6
EASY CHICKEN KIEV (BAKED)
There's a few recipes on Zaar for this, but this one seems different from the rest, even though some ingredients are the same. This is simple and delicious. Prep time includes 30 minutes to freeze.
Provided by CulinaryQueen
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
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
EASY BAKED CHICKEN KIEV
From Sunset's "Easy Basics for Good Cooking" cookbook. I can't roll these to save my life, but even the hideous monstrosities I end up making still taste delicious. (Prep time includes 4 hour refrigeration... which I never do.)
Provided by tobey_day
Categories Chicken Breast
Time 4h50m
Yield 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Flatten chicken breasts to about 1/4 inch thick (place one at a time between two sheets of wax paper or plastic wrap and gently pound with the flat side of a mallet).
- Combine bread crumbs, Parmesan cheese, 1 teaspoon of the oregano, garlic salt, and pepper in rimmed plate or pie pan.
- Stir together the 4 tablespoons softened butter, parsley and remaining 1/2 teaspoon oregano in small bowl.
- Spread about 1/2 tablespoon of the herb-butter mixture across each breast about an inch from the lower edge.
- Lay a strip of the jack cheese over butter mixture.
- Fold lower edge of breast over filling, then fold in sides and roll up to enclose filling.
- Dip each bundle in the melted butter and drain briefly.
- Roll in bread crumb mixture until evenly coated.
- Place bundles, seam side down, without touching, in a 9 by 13 inch baking pan.
- Drizzle with any remaining butter.
- Cover and refrigerate for at least 4 hours or until next day (I never do this).
- Bake, uncovered, in a preheated 425 oven for 20 minutes or until chicken is no longer pink when lightly slashed (cut just a small slash so filling doesn't ooze out).
BEAUTIFUL BAKED CHICKEN KIEVS
I love chicken kievs and this is my favourite recipe for home made kievs. I know you can buy them in a shot but there is something about making your own food at home. It must be all the love that goes into it.
Provided by Ben Ross
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine margarine, parsley, rosemary, garlic and pepper in a small mixing bowl.
- Shape margarine mixture into 4 5cm long sticks.
- freeze until firm.
- Place each chicken breast half between 2 sheets of waxed paper and flatten to 1/2cm thickness with a meat mallet or rolling pin.
- Place 1 margarine stick in the center of each chicken breast.
- Fold ends over margarine and roll up, beginning with long side.
- Secure each end with wooden toothpicks.
- Dip chicken rolls into the milk and coat thoroughly with breadcrumbs.
- Bake at 400°F for 25 minutes until browned.
- Garnish with lemon wedges and serve.
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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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